Peach and Prosciutto Salad

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  • 2 peaches sliced
  • 6-8 slices proscuitto
  • 1 burrata sliced or fresh buffalo mozarella
  • Mint leaves to garnish
  • Basil leaves to garnish
  • ¼ red onion finely sliced (optional)
  • 3 chillies roughly chopped
  • 1 large clove garlic
  • 1 small radicchio cut into wedges
  • Olive oil to drizzle
  • Balsamic vinegar to drizzle

In a mortar and pestle pound the garlic and chilli with a pinch of salt. Once pounded, drizzle in a little olive oil to make a slurry. Set aside. On a serving platter scatter around the peach slices, nestle in the radicchio and fold over the slices of prosciutto. Cut the buratta in half and place in the centre or pull apart and lay over the salad. Drizzle over a little chilli smash and sprinkle with salt and pepper and a drizzle of balsamic vinegar. Garnish with small mint and basil leaves.