Parma Ham, Grilled Peach and Mozzarella Salad
This simple and delicious summer salad is all about contrasting textures and flavours coming together. The star is the rich and matured Parma Ham with its delicate saltiness, paired alongside the warm sweetness of the grilled peaches. Watercress adds peppery bite, the ciabatta croutons a rustic crunch. The mozzarella pearls bring a cool pop of creaminess, accented with fragrant, fresh basil. Everything is combined with a tangy tomato vinaigrette. A light and colourful plate that is sure to bring the Italian sunshine to even the wettest British summer’s day!
Serves 2 (easily scaled)
INGREDIENTS
For the Salad
6 Slice Pack of Parma Ham (I used Fratelli Beretta)
60g Watercress – a large handful per person
125g (drained weight) Mozzarella Pearls
100g Sun Soaked or Roasted Tomatoes – not sundried. These normally are in a flavourful, herby oil
Handful of fresh Basil Leaves – torn if large or leave whole if small
For the Croutons
100g Ciabatta – roughly torn into 2cm chunks
2 tbsp Oil from the Tomatoes
Pinch of Sea Salt
Few good grinds of Black Pepper
For the Grilled Peaches
2 Large Peaches – de-stoned and each sliced into 8 wedges
2 tsp Regular Olive Oil
For the Dressing
25g (from the 100g above) Sun Soaked or Roasted Tomatoes
1 tbsp Balsamic Vinegar
½ tsp Dijon Mustard
2 tbsp Water
4 tbsp Extra Virgin Olive Oil
2 large fresh Basil Leaves
Pinch of Garlic Granules
Pinch of Sugar
Pinch of Sea Salt
Few good grinds of Black Pepper
METHOD
1. Start with the dressing, as leaving it to stand whilst you make the rest of the dish will only improve the flavour as the ingredients get better acquainted! In a blender or food processor, add all the ingredients apart from the extra virgin olive oil and blend until combined – usually about 30 seconds.
2. Whilst still blending, slowly pour in the extra virgin olive oil so it combines and emulsifies with the rest of the ingredients to make a thick but pourable dressing. Add a little more water or oil if you’d like it thinner. Set aside.
3. Next the croutons, pre-heat your oven to 220°C / 200°C Fan. Arrange the torn ciabatta on a shallow baking tray, in a single layer, and drizzle over 2 tbsp of the oil from the tomatoes, sprinkle over the salt and pepper and mix well so all the chunks are coated. Roast for 15 mins until crisp, turning them halfway through.
4. Whilst the croutons bake, prepare all your other ingredients for the salad – drain and dry the mozzarella, remove the Parma ham from the fridge to bring out its flavour and portion up your watercress and basil leaves either in a big bowl or onto individual plates along with the remaining tomatoes. Set aside.
5. Finally prepare your peaches. Place a griddle pan onto a medium high heat and let it get hot as you rub the olive oil onto each slice. Carefully add each one to the hot griddle and leave for a minute to get those characteristic char lines that not only look great but add to the caramelised taste. Give one a check and when ready, flip them to char on the other side.
6. To assemble, add the warm peaches to the leaves and tomatoes, drape over the Parma Ham, dot around the mozzarella pearls and the ciabatta croutons and finally drizzle over the tomato vinaigrette. Enjoy!
Recipe originally developed for Fratelli Beretta