Grilled Nectarine, Prosciutto & Mozzarella Salad

A super easy salad of grilled nectarines, prosciutto, and mozzarella drizzled in a tangy raspberry vinaigrette. This salad is perfect for breakfast, lunch, or sharing with friends over festive drinks.

Product: King Valley Fine Foods Raspberry & Balsamic Dressing

Serves: 4
Effort: Easy
Prep Time: 10 mins
Cook Time: 10 mins
Gluten-Free

Ingredients

• 4 nectarines, pitted and quartered
• 200 g fresh mozzarella cheese, torn (see hints and tips)
• 8 slices prosciutto, torn
• 8 cherry tomatoes, halved
• 2 large tomatoes, halved and cut into eighths 
• Raspberry balsamic vinaigrette
• 8–10 fresh mint leaves
• Chives for serving
• Salt and freshly ground black pepper
• Grilled crusty bread, for serving

Instructions

1. Preheat a grill or heat a grill pan over medium-high heat.
2. Slice nectarine halves into eighths and lightly brush with olive oil. Place the nectarine slices on the grill and cook for 2–3 minutes until grill marks form and they are slightly softened. Flip and repeat, cooking for another 2–3 minutes. Remove from the heat and let cool.
3. While the grill is still hot, slice the crusty bread, drizzle with olive oil, and grill on each side until toasted.
4. Arrange the grilled nectarines, mozzarella, prosciutto, cherry tomatoes, and large tomatoes on a serving platter.
5. Drizzle with raspberry balsamic vinaigrette and season with salt and freshly ground black pepper.
6. Garnish with fresh mint leaves and chives. Serve immediately with the grilled crusty bread.

Hints & tips

• Fresh mozzarella, typically sold as a ball in brine, is easy to find at most supermarkets. Simply drain it from the brine and gently tear it into smaller pieces with your hands.
• If you can get your hands on burrata, it’s an even creamier alternative to mozzarella. For a beautiful presentation, place the burrata at the center of your platter and arrange the rest of the salad around it.