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.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
