Adelaide's independent news


Char-grilled peach, prosciutto, buffalo mozzarella & basil salad


This Adelaide Central Market salad recipe – served with a lemon and basil dressing – makes excellent use of fresh summer peaches.

Comments Print article


4 yellow peaches, halved & de-stoned
1 tbs extra-virgin olive oil
50g mixed salad leaves (eg rocket & watercress)
¼ cup basil leaves, torn
¼ cup mint leaves
100g prosciutto, thinly sliced
2 buffalo mozzarella balls, roughly torn
¼ cup smoked almonds, roughly chopped
Sea salt & freshly ground black pepper

Lemon & basil dressing:
½ cup basil leaves, roughly chopped
1 tsp finely grated lemon zest
2 tbs lemon juice
¼ cup extra virgin olive oil
Sea salt & freshly ground black pepper


Heat a barbecue or griddle pan to medium-high. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear. Remove from heat and allow to cool, repeating with remaining peach slices.

To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.

To serve: scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella and smoked almonds, and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.


We value local independent journalism. We hope you do too.

InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.

Powered by PressPatron


Show comments Hide comments
Will my comment be published? Read the guidelines.

More Recipes stories

Loading next article