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Mozzarella, plum and burnt leek salad

By: Tom Shingler
Head of food, delicious.

Published: 20 Sep 22
Updated: 18 Mar 24

This simple and colourful mozzarella salad is perfect for welcoming autumn. The combination of creamy cheese, smoky leeks, peppery watercress and tangy-sweet plums is a crowdpleaser.

Make the most of in-season plums with our plum recipes collection.

Easy
September 2022

Test kitchen approved

Serves 6 as a starter
Hands-on time 30 min. Cooking time 10 min

This simple and colourful mozzarella salad is perfect for welcoming autumn. The combination of creamy cheese, smoky leeks, peppery watercress and tangy-sweet plums is a crowdpleaser.

Make the most of in-season plums with our plum recipes collection.

Nutrition: per serving

Calories: 456kcals
Fat: 26g (9.9g saturated)
Protein: 17.3g
Carbohydrates: 34.8g (33.5g sugars)
Fibre: 7g
Salt: 0.7g

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Ingredients

100ml red wine vinegar
100g caster sugar
4 plums
3 large leeks
Extra-virgin olive oil to drizzle
80g watercress
2 balls mozzarella, torn into large chunks
4 tbsp toasted hazelnuts, roughly chopped

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Method

Put the vinegar and sugar in a small saucepan over a medium heat. Warm through until the sugar has dissolved, then remove from the heat. Meanwhile, cut each plum in half and remove the stones. Put the plum halves cut-side down in the pickling liquid, then set aside for at least 30 minutes to lightly pickle, giving them the occasional stir.
Heat a grill to its highest setting. Put the leeks on an oven tray, drizzle with olive oil and season. Grill, turning occasionally, until blackened all over (about 10 minutes). When cool enough to handle, trim the ends and peel away the burnt outer layer of the leeks. Slice the soft insides into bite-size pieces.
Toss the watercress with a drizzle of olive oil and a splash of pickling liquid, then season to taste. Arrange the plums, leeks, watercress and mozzarella on a platter, then scatter with the hazelnuts. Finish with a grind of black pepper and an extra drizzle of oil and pickling liquid.