Peach, crispy pancetta, olive and mozzarella salad

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

If you haven’t tried peaches in a savoury dish yet, this is a good place to start – combine their ripe sweetness with salty pancetta and creamy mozzarella to make a light supper or summer salad side dish.

Love the idea of sweet and savoury? Try our parma ham, mozzarella and  peach salad with quinoa. 

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Ingredients

  • 20g butter
  • 3 ripe peaches, quartered
  • A few fresh rosemary sprigs
  • 90g smoked pancetta slices
  • 4 red chicory, leaves separated
  • 150g green olives
  • 2 x 125g buffalo mozzarella balls, torn

For the vinaigrette

  • 1 small shallot, finely sliced into rings
  • 2 tbsp sherry vinegar
  • 2 tbsp caster sugar
  • 2 tsp wholegrain mustard
  • Small handful fresh dill, chopped
  • 6 tbsp extra-virgin olive oil
  • Sourdough bread to serve
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Method

  1. In a large frying pan, melt the butter over a medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to colour and soften. Season with salt, then transfer to a large salad plate or bowl.
  2. Return the pan to the heat, then add the pancetta slices and fry for 5-8 minutes until crisp and golden. Remove to kitchen paper.
  3. For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a jug and mix with a balloon whisk. Slowly whisk in the oil, then season to taste with salt and pepper.
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  5. Add the chicory, olives, mozzarella and pancetta to the peaches, drizzle over the dressing and gently toss.

Nutrition

  • 557kcals Calories
  • 46g (16.9g saturated) Fat
  • 17.6g Protein
  • 16.4g (16.1g sugars) Carbs
  • 3.8g Fibre
  • 2.8g Salt

Make Ahead

Prepare the dressing 3-4 days in advance and keep in a sealed container in the fridge.

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