Peach, pancetta and mozzarella salad

Perfect for lunch, this fresh summer salad has lots of Italian flavours with a fruity twist.

Serves: 4

Preparation time:  15 minutes

Cooking time:  10 minutes

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You will need

  • 270g stonebaked ciabatta, torn into bite-size pieces
  • 105g pack Italian smoked pancetta
  • 4 peaches, halved, stoned and sliced
  • ½ x 28g pack fresh mint
  • ½ lemon, zest and juice
  • 2 teaspoons red wine vinegar
  • 2½ tablespoons olive oil
  • 1 teaspoon Fairtrade white caster sugar
  • 1 teaspoon French Dijon mustard
  • 125g pack be good to yourself mozzarella, drained and torn
  • 100g bag baby leaf watercress, spinach and rocket salad
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Recipe Information

Step by step guide to making Peach, pancetta and mozzarella salad

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the ciabatta pieces on a baking tray and bake for 10 minutes, until crisp and golden.
  2. Meanwhile, heat a frying pan over a medium-high heat, then add the pancetta and cook for 3-4 minutes until crisp and golden. Remove and keep warm.
  3. Add the peach slices to the pan and cook for 1 minute each side until golden and slightly softened.
  4. Put half the mint in a small bowl with the lemon zest and juice, red wine vinegar, olive oil, sugar and mustard, and whisk together to make the dressing.
  5. Divide the torn mozzarella, salad leaves, remaining mint, ciabatta pieces and peach slices between plates and scatter over the crisp pancetta.
  6. Drizzle with the dressing to serve.

Cook's tip: Pan frying the peaches brings out their natural sweetness, but if your fruit is really ripe, you could just leave it uncooked and use it fresh.

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Nutritional information for Peach, pancetta and mozzarella salad

Nutritional information for Peach, pancetta and mozzarella salad

Nutrition type per serving
Calories 391 kcal
Total Fat 20.3g
Saturated Fat 6.3g
Salt 1.87g
Sugar 10.2g

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