Nectarine, prosciutto and mozzarella salad

Nectarine, prosciutto and mozzarella salad

Peach’s silky smooth, sappy sister with a youthful glow is making her way into our festive spreads this summer – this is one of our favourite nectarine salads.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Nectarine, prosciutto and mozzarella salad

Serves: 4 – 6
Cooking Time: 20 mins

Ingredients

  • 3 celery sticks, shaved into long strips using a vegetable peeler
  • 3 nectarines, wedged and stones removed + extra, to serve
  • 2 x 70g prosciutto, torn
  • 250g fresh mozzarella balls, some whole, others torn
  • 30g basil leaves
  • 80g rocket leaves
  • 50g dried cranberries
  • 250g strawberries, some halved, others wedged and the rest sliced
  • olive oil, to drizzle
  • salt and freshly ground black pepper, to taste

Instructions

1

To achieve the curly celery effect, soak the celery in a large bowl with ice cubes and water (making sure the water completely covers the celery), about 15 minutes.

2

Remove from water and gently pat dry with paper towel. Toss all of the ingredients together in a large bowl, drizzle with olive oil and season to taste. Transfer the salad to a platter or individual plates and serve.

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