Peach, Prosciutto, and Mozzarella Salad with Mint Recipe
As the sun begins to linger a little longer and the air turns warm, the Italian table shifts towards simplicity. In Italy, we call this L'Insalata Estiva—the summer salad. The secret to a dish this simple isn't a complex technique; it is the quality of the ingredients and the "gold" you use to dress them.
This Peach, Prosciutto, and Mozzarella salad is a masterclass in balance: the sweetness of sun-ripened peaches, the saltiness of cured ham, and the creamy richness of buffalo mozzarella. Carluccio's brings quality olive oil (and optional balsamic vinegar) to this party — the ultimate finishing touch for any summer salad.
The Finishing Touch: L’oro di Calabria
When a recipe has only five or six components, there is nowhere for a mediocre oil to hide. To bring this salad to life, we recommend a generous drizzle of L’oro di Calabria Extra Virgin Olive Oil.
Sourced from the heart of Calabria, this "liquid gold" is cold-pressed from Carolea olives. Its vibrant profile—featuring notes of fresh tomato, grass, and a signature peppery finish—cuts through the creaminess of the mozzarella and enhances the floral sweetness of the peaches. It doesn't just dress the salad; it binds the flavours together.
Peach, Prosciutto & Mozzarella Salad with Mint
Serves 2 as a light lunch or 4 as an antipasto.
Prep time: 10 minutes
Ingredients
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3 ripe peaches (yellow or white), sliced into wedges
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4-6 slices of high-quality Prosciutto di Parma
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2 balls of Buffalo Mozzarella (torn into bite-sized chunks)
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A large handful of fresh mint leaves (torn)
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A splash of Aged Balsamic Vinegar (optional)
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Sea salt and freshly cracked black pepper
Method
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Prepare the Peaches: For a rustic look, use ripe peaches at room temperature. If you prefer a bit of char, you can lightly grill the peach wedges for 1 minute on each side to caramelise the natural sugars.
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Assemble: Arrange the peach wedges and torn mozzarella on a large platter. Gently drape the ribbons of prosciutto amongst them.
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The Herbaceous Lift: Scatter the fresh mint leaves over the top. Mint is the secret here—it adds a cooling, aromatic brightness that basil simply can't match in this specific combination.
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The Golden Drizzle: This is the most important step. Generously drizzle L’oro di Calabria over the entire platter. The oil will pool slightly in the crevices of the mozzarella and the curves of the fruit.
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Season: Finish with a pinch of flaky sea salt and a grind of black pepper.
Why it Works
The beauty of this dish lies in the contrast. The peppery kick of the Calabrian oil provides the perfect counterpoint to the velvet-soft peaches. It is a dish that tastes like an afternoon on the Mediterranean coast.
Chef’s Tip: Always dress this salad at the very last second before serving to keep the mint vibrant and the prosciutto from losing its delicate texture.
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