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Peach, crispy pancetta, olive and mozzarella salad

Published: 5 Aug 16
Updated: 18 Mar 24

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.

Easy
June 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

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

Nutrition: per serving

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

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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

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.
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.
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.