Peach, Crispy Pancetta and Mozzarella Salad


  • For the Dish

  • 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. The perfect mix of sweet and savory.




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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For the Dish
3 Peaches Ripe and Quatered
A few Fresh Rosemary Sprigs
90g Smoked Pancetta Slices
4 Red Chicory leaves separated
150g Green Olives
2x125g Buffalo Mozzarella Balls torn
For the Vinaigrette
1 Small Shallots Finely Sliced Into Rings
2 tbsp Sherry Vinegar
2 tbsp Caster sugar
2 tsp Wholegrain Mustard
Small Handful Fresh Dill
6 tbsp Extra Virgin Olive Oil
to serve Sourdough Bread

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