Grilled Peach/Nectarine/Apricot and Mozzarella Salad

This is another summer stable that is inspired by Jamie Oliver’s Grilled Apricot Salad from Jamie Cooks Italy.

It’s refreshing and I often make it with whatever stone fruit is in season. The salad below if serves four people as a side dish.


  • 4 Stone Fruits (yellow peaches, apricots, or yellow nectarines), washed
  • Fresh thyme, or basil
  • 1 cup green leaves (butter lettuce or rocket work best), washed
  • 4 slices of San Daniele Prosciutto sliced thinly
  • 1 Ball of Mozzarella
  • 1 Orange/Blood Orange


  • 1 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • Pinch of Salt
  • Freshly ground pepper


  1. Slice, de-stone the fruit and gently grill either on a barbecue or on a small frypan on the stovetop. If not using a non-stick frypan, add little olive oil to prevent the fruit from sticking. Grill until the fruit starts to caramelise.
  2. While the fruit is grilling make the vinaigrette by adding all ingredients to a small jar and shaking gently.
  3. Peel, and slice the orange/blood orange into small wedges
  4. Toss the lettuce leaves in the vinaigrette
  5. On a serving plate add the lettuce leaves, then artfully add slices of the prosciutto.
  6. When the stone fruit is ready, alternatively place the stone fruit, orange/blood orange on the plate.
  7. Using your fingers, gently pull apart the mozzarella and add small pieces between the fruit. Garnish with the thyme or basil.
  8. Enjoy!

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