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Peach, Crispy Pancetta, and Mozzarella Salad

  • Medium
  • Microwave


  • For the Vinaigrette:


This colourful, crispy salad is a great fresh recipe to share with friends in the summer. Bursting with different flavours, this dish is tasty and nutritious.




Place the peach quarters, pancetta and rosemary on the grill pan. Brush the peaches with a little melted butter and cook on GRILL 1 for 5-8 minutes until they start to colour and soften. Season with salt, then transfer to a large salad plate or bowl.


For the vinaigrette, put the shallot, vinegar, sugar, mustard, and dill in a jug and mix with a balloon whisk. Slowly whisk in the oil, then season to taste with salt and pepper.


Add the chicory, olives, mozzarella, and pancetta to the peaches. Drizzle over the dressing and gently toss.


Peach, Crispy Pancetta, and Mozzarella Salad

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Adjust Servings:
3 peaches ripe and quartered
fresh rosemary sprigs
90g smoked pancetta slices
4 red chicory leaves separated
150g green olives
2 buffalo mozzarella balls (125g each) torn
For the Vinaigrette:
1 small shallot finely sliced into rings
2 tbsp sherry vinegar
2 tbsp caster sugar
2 tsp wholegrain mustard
1 small handful fresh dill
6 tbsp extra virgin olive oil
sourdough bread
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