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Method
Step 1
Heat a chargrill on high. Spray the sourdough with olive oil spray. Cook on the grill for 1-2 mins each side or until toasted. Set aside to cool slightly.
Step 2
To make the mint dressing, place the mint, basil and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Step 3
Coarsely tear the sourdough into pieces and arrange on a large serving platter with the prosciutto, combined peach or nectarine, cucumber, combined tomato, mozzarella or bocconcini, basil and mint. Drizzle with mint dressing and serve immediately.
4 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna*
6 slices prosciutto, coarsely torn
2 yellow peaches or nectarines, stoned, cut into wedges
2 white peaches or nectarines, stoned, cut into wedges
1 Lebanese cucumber, peeled into ribbons
150g mixed tomatoes, halved
2 vine-ripened tomatoes, thickly sliced
200g fresh mozzarella or bocconcini, drained, coarsely torn
1/2 cup basil leaves
1/2 cup mint leaves
Mint dressing
1 cup mint leaves
1/4 cup basil leaves
1 tbs sherry vinegar
1/3 cup (80ml) avocado oil or olive oil
Description
Serve this mouth-watering stone fruit salad with prosciutto and mozzarella at your next get-together. It’s the perfect summertime side or light meal.
Method
Step 1
Heat a chargrill on high. Spray the sourdough with olive oil spray. Cook on the grill for 1-2 mins each side or until toasted. Set aside to cool slightly.
Step 2
To make the mint dressing, place the mint, basil and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Step 3
Coarsely tear the sourdough into pieces and arrange on a large serving platter with the prosciutto, combined peach or nectarine, cucumber, combined tomato, mozzarella or bocconcini, basil and mint. Drizzle with mint dressing and serve immediately.
