Why This Peach Bocconcini Salad Is a Game-Changer
Peaches and bocconcini might sound like an unlikely pairing, but hear me out. The sweetness of the caramelised peaches works beautifully with the creaminess of bocconcini (a type of mozzarella that’s soft and buttery). Add to that the salty punch of prosciutto, the peppery freshness of rocket leaves, and the nutty crunch of pine nuts, and you’ve got yourself a salad that’s basically summer on a plate. 🍑🧀
Here’s why I absolutely love this burrata and peach salad recipe:
- Seasonal Flavours at Their Best
Nothing says summer like juicy, ripe peaches. This salad lets the natural sweetness of peaches shine, with a little extra magic from caramelisation. - A Balanced Bite Every Time
The creamy bocconcini complements the sweet and tangy vinaigrette, while the prosciutto and toasted pine nuts add texture and depth. - Effortless Elegance
Despite how fancy this salad looks, it’s incredibly easy to put together. Perfect for impressing guests or enjoying solo!
Tips for the Best Peach Bocconcini Salad
Creating the perfect bocconcini salad recipe is all about using the freshest ingredients and a few simple tricks:
1. Choose Ripe, Juicy Peaches 🍑
Ripe peaches are the star of the show here. Look for peaches that are slightly soft to the touch and smell fragrant. The caramelisation process will enhance their sweetness, but starting with quality fruit is key.
2. Use High-Quality Bocconcini
Fresh bocconcini is creamy and mild, making it the perfect match for the bold flavours in this salad. If you can, grab bocconcini from your local deli or a specialty cheese shop for that extra freshness.
3. Toast the Pine Nuts
Toasting pine nuts might seem like a minor step, but don’t skip it! A quick toss in a frying pan until golden brings out their nutty aroma and adds depth to the salad. Be sure to let them cool before adding them to the mix. 🌰
4. The Right Prosciutto Matters
Look for thinly sliced, high-quality prosciutto that’s not overly salty. It should tear easily and have a slight sweetness that complements the caramelised peaches.
5. Customise the Dressing
The honey vinaigrette ties the whole salad together, but feel free to tweak it! Add a splash of white balsamic vinegar for an extra tang or a pinch of Dijon mustard for a touch of sharpness. 🍯
How to Serve and Pair This Salad
This peach and bocconcini salad is so versatile—it works beautifully as a light main course or as a starter to a more elaborate meal.
Serving Suggestions
Serve this salad alongside a crusty loaf of sourdough bread to soak up the honey vinaigrette. 🥖
Add a glass of chilled rosé or a crisp Sauvignon Blanc to elevate the dining experience. 🍷
Pairing Ideas
If you’re making this salad part of a bigger spread, consider pairing it with:
- Grilled chicken or fish for added protein.
- A chilled soup like gazpacho for a summery vibe.
- A platter of charcuterie and antipasto to complement the flavours.
Storage Tips
While this salad is best served fresh, you can make certain components ahead of time:
- Peaches: Caramelise the peaches in advance and store them in an airtight container in the fridge for up to 2 days. Reheat them gently before adding to the salad.
- Dressing: Whisk the honey vinaigrette and store it in a jar in the fridge for up to a week. Shake well before using.
- Assembled Salad: Once assembled, this salad is best eaten immediately. If you have leftovers, store them in an airtight container for up to 1 day, but keep in mind the rocket may wilt.
Other Recipes to Try
If you loved this grilled peach and bocconcini salad, here are some other crowd-pleasers you should try:
- Caprese Salad with a Twist 🍅🧀
Swap out traditional tomatoes for roasted cherry tomatoes and pair them with burrata cheese. - Watermelon, Feta, and Mint Salad 🍉🌿
A refreshing and light salad that’s perfect for summer barbecues. - Roasted Beetroot and Goat Cheese Salad 🥬
Earthy beetroot meets tangy goat cheese in this vibrant and healthy dish.
Let’s Get Cooking!
This peach bocconcini salad is the ultimate crowd-pleaser—bursting with fresh, seasonal flavours and perfect for just about any occasion. If you make this beauty, I’d love to see it! Snap a photo and share it with me on Instagram @steph_cooks_stuff. Don’t forget to tag me so I can see your delicious creation! 📸🍴
So what are you waiting for? Grab those ripe peaches and creamy bocconcini, and let’s whip up something magical. 😍 Your taste buds will thank you! 🥂
Peach Bocconcini Salad with Honey, Basil and Proscuitto
- Total Time: 35
- Yield: 4 1x
Description
🍑✨ Peach Bocconcini Salad with Honey, Basil, and Prosciutto!
Looking for a show-stopping summer salad? This Peach Bocconcini Salad with Honey, Basil, and Prosciutto is a delightful mix of creamy, sweet, and savory flavors that will have everyone coming back for seconds! 🍯🌱🥓
I whipped this up using fresh, quality ingredients from my go-to store, ALDI. The magic happens when you caramelize those juicy peaches to perfection—thanks to my trusty Sunbeam electric skillet, which makes this step a breeze! Add in creamy bocconcini, peppery rocket leaves, and crispy prosciutto, and you’ve got a stunning salad that tastes as good as it looks.
The honey vinaigrette ties everything together with a perfect balance of sweetness and tang, making this salad a real crowd-pleaser. Whether you’re hosting a brunch or just treating yourself, this dish is a celebration of fresh flavors and simple, elegant cooking. 🌞
Ready to elevate your salad game? Let’s get cooking!
Ingredients
- 220g of Emporium Selection Bocconcini Cheese
- 2 tbsp Oh So Natural Pine Nuts
- 3 ripe Peaches
- 120gm Fresh Salad Co. Rocket Leaves
- 4–6 slices of Citterio Prosciutto di Parma
- 1/2 The Good Stuff small Red Onion, finely sliced
- 1 tsp White Mill Brown Sugar
- 1 tsp The Olive Tree Olive Oil
- The Good Stuff Fresh Basil Leaves
Vinaigrette Honey Dressing
- 2 tbsp of Bramwells Honey
- 1 tbsp The Olive Tree extra virgin Olive Oil
- 1 tsp Remano White Wine Vinegar
- Stone Mill Salt and cracked Black Pepper to taste
Instructions
- Toast Pine Nuts on frying pan until golden and allow to cool
- Cut the Peaches in halves, remove the seed, lather the flesh in Brown Sugar and Olive Oil, on an electric skillet cook on each side until Peaches are softened and caramelised.
- Mix the Vinaigrette ingredients together with a whisk.
- Prepare the base by creating a bed of Rocket Leaves on the serving platter.
- Place sliced Onion on the Rocket. Followed by Prosciutto that have been roughly torn into pieces. Arrange the caramalised Peaches and add Basil Leaves.
- Finally, place the Bocconcini around. Sprinkle the toasted Pine Nuts.
- Last, drizzle the Honey Vinaigrette over the Salad.
- Serve immediately
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Assembled salad, with pan-fried peaches.
- Cuisine: This is a modern, composed salad with Mediterranean influences, combining fresh ingredients like peaches, bocconcini, prosciutto, and basil. It's not a traditional recipe from a specific region but rather a contemporary, flavorful combination.
Frequently Asked Questions
Absolutely! Burrata is creamier and adds an extra indulgent touch to this salad. Just be sure to handle it gently as it’s more delicate than bocconcini.
If you’re looking for a vegetarian option, omit the prosciutto entirely or swap it with crispy fried mushrooms or roasted chickpeas for added texture.
Fresh peaches are best for this recipe, especially when caramelised. However, if you’re in a pinch, canned peaches (in juice, not syrup) can be used, but you’ll lose some of that fresh, summery flavour.