Peach salad with prosciutto

Sweet, juicy and full of flavour, peaches are in season from October to April in South Africa. This easy salad recipe combines them with salty prosciutto, creamy buffalo mozzarella and spicy rocket leaves for a refreshing, healthy salad.


Juice of 1 small lemon
1 tbsp extra virgin olive oil
Freshly ground black pepper
2 South African peaches or nectarines
300g sliced buffalo-style mozzarella
8 slices prosciutto
50g rocket leaves


Combine the lemon juice and olive oil in a bowl and season with black pepper. Cut the peaches or nectarines into wedges, place them in a bowl and pour dressing over the top. Stir gently to combine, then leave to stand for 5 minutes.

Arrange the sliced mozzarella on a large platter with the prosciutto and rocket. Spoon over the peaches and dressing, then season to taste and serve.

Recipe courtesy of The South African Stone Fruit Association, Reuben Riffel and

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