Stone fruit salad with prosciutto and mozzarella

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.



Note: + cooling time



  • 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



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.


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.


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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.