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Prep Time 2 minutes - Total Time 15 minutes - Serves 2

Now that the nights are starting to get lighter I’m thinking of lighter foods. And this salad screams spring and summer.

Juicy peaches, milky Buffalo mozzarella and beautifully toasted bread and a few other treasures to make this salad special.


  • 2 bread rolls, sliced into 1cm discs.

  • 1 ball of buffalo mozzarella.

  • 2 peach, cut into quarters.

  • 1 small courgette, sliced thinly as possible lengthways (use a mandolin if you have one).

  • A few fresh mint leaves.

  • 2-3 slices of parma ham.

  • 1 chilli, diced (optional).


  1. Place the bead discs onto a baking tray. Drizzle with olive oil and bake in preheated oven set at 200° for 7 to 10 minutes or till golden. Then place to one side.

  2. For the peaches and courgettes, place them into a bowl and drizzle with a little olive oil. Get a griddle pan over high heat and allow it to get hot. Griddle the peaches and courgettes on both sides for a few minutes so you get them beautiful griddle marks.

  3. Next, it’s time to assemble the salad. Get a large plate or bowl and add the peaches. Tear up the mozzarella and add to the peaches. Drape the courgettes and parma ham in and around the peaches then add the bread. To finish off the salad add the mint, chillies if using and give the salad a good drizzle with extra virgin olive oil.


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