The arrival of March has brought with it an ever so slight shift in temperatures, signalling the changing of seasons.
The cooler mornings and evenings have somehow made me think ahead from summer salads and juicy ripe fruits to heartier meals and comfort food. I’m trying hard to resist the temptation to start cooking these for a little longer as there’s still a few more salads I’d like to share with you while I hold on to the tail-end of Summer including today’s gorgeous Peach, prosciutto and mozzarella salad.
Over the years I’ve seen plenty of variations of this salad – some use nectarines instead of peaches, others use pine nuts instead of almonds, and some use balsamic instead of sherry vinegar. Although it might not be particularly ground breaking in terms of ingredients and combinations, it is still a favourite of mine because it’s light enough to enjoy on a hot summer (or early autumn) day and the combination of sweet fruit, salty meat and creamy cheese is just so enjoyable.
- 2 peaches
- 100g baby spinach
- 2 spring onions (scallions), finely sliced
- 6-8 prosciutto slices
- 8-10 baby mozzarella balls
- 1-2 tbsp almond flakes, toasted
- extra virgin olive oil
- sherry vinegar
- sea salt and freshly cracked black pepper
- Grill or fry the prosciutto slices until crisp. Leave to cool, then break into smaller pieces.
- Meanwhile, halve and peel the peaches, then cut each half into thick slices – between 4 to 6 slices per half, depending on the size of the peaches.
- Divide the baby spinach and spring onions between two plates or bowls, then arrange the peach, prosciutto and baby mozzarella on top.
- Scatter the toasted almonds on top, then drizzle with some extra virgin olive oil and a splash of sherry vinegar.
- Season to taste and serve immediately.
- You could easily use nectarines instead of peaches; toasted pine nuts or pistachios instead of almonds; and rocket (arugula) or watercress instead of baby spinach.