Grilled Peach Salad

A vibrant summer dish bursting with smoky, sweet, and savory flavors.

Perfect for entertaining, this Grilled Peach Salad combines the natural sweetness of peaches, the creamy richness of fresh mozzarella, and the savory touch of prosciutto, all brought together with a cherry-infused vinaigrette.

Ingredients

For the Salad:

• 5 peaches
• 2 sprigs thyme (or other fresh herbs)
• Olive oil (for marinating)
• Salt and pepper
• 2 balls of fresh mozzarella
• 200g prosciutto
• 1 packet rocket (arugula)
• ½ bunch fresh mint, roughly chopped

For the Vinaigrette:

• 2 cups fresh or frozen cherries, pitted
• 2 tbsp sugar

Method

1. Grill the Peaches

• Preheat a grill pan or BBQ to medium-high heat.
• Pit the peaches and cut them into wedges. Toss the wedges with olive oil, thyme, salt, and pepper, and let them marinate for a few minutes.
• Grill the peach wedges until grill marks develop. Remove from heat and allow to cool slightly.

2. Prepare the Vinaigrette

• In a small jar with a lid, combine Dijon mustard, honey, vinegar, and chopped chives. Shake well.
• Add olive oil and shake again until emulsified. Adjust seasoning with salt and pepper to taste.

3. Assemble the Salad

• In a large bowl, combine the grilled peaches, rocket, and chopped mint.
• Drizzle with the vinaigrette, tossing gently to coat evenly. (Any leftover dressing can be stored in the fridge for up to 3 days.)
• Transfer the salad to a serving dish. Top with hand-torn pieces of fresh mozzarella and ribbons of prosciutto.

Serving Tip

Serve this salad on its own for a light meal or pair it with grilled meats or crusty bread for a complete summer feast.

Enjoy this beautifully balanced and refreshing creation from the chefs at the State Buildings