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Peach, tomato and mozzarella salad

Peach, tomato and mozzarella salad


Griddled peaches add a fruity twist to this Italian style salad with tomato, basil and mozzarella

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1643kj 393kcal
  • Fat
    Med 28%
  • Saturates
    Med 29%
  • Sugar
    Low 18%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 1 tsp Co-op olive oil
  • 2 medium peaches, quartered
  • 2 tsp Co-op Irresistible balsamic vinegar of Modena
  • 2 tsp Co-op extra virgin olive oil
  • 1 tsp Co-op Fairtrade clear honey
  • ½ tsp Co-op tomato purée
  • 5 large basil leaves, finely chopped
  • 120g bag Co-op watercress, spinach & rocket salad
  • 4 Co-op cocktail tomatoes on the vine, sliced
  • 60g Co-op Irresistible Italian Mozzarella di Bufala Campana DOP, torn into bite-sized pieces
  • 1 tbsp Co-op pine nuts, lightly toasted
  • 2 slices Co-op sourdough boule, toasted


  1. Heat a nonstick griddle pan over a medium heat and brush with the olive oil
  2. Put the peach quarters cut-side down in the pan and griddle for 2-3 mins on each side
  3. Turn off the heat and cover with foil to keep warm
  4. Next, make the dressing. Mix the balsamic, extra virgin olive oil, honey, tomato purée and basil in a small bowl, along with 1 tsp water, then season to taste
  5. On a serving plate, arrange the salad leaves, peaches, tomatoes and mozzarella
  6. Drizzle over the dressing and sprinkle with the toasted nuts. Season to taste, then serve with the toasted sourdough