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  • Salad
  • 4
  • 10 minutes
  • 5 minutes


2 peaches, stone removed, cut into wedges
2 teaspoons extra virgin olive oil
3-4 cups of mixed greens e.g. rocket, baby spinach, mixed lettuce
100g small bocconcini, sliced across into three pieces
½ bunch basil, leaves picked

For the dressing

Whisk together:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
A pinch of salt
A turn of cracked pepper

Nutritional Information (per serve)

  • 995kJ / 238cal
  • 6g
  • 5g
  • 21g
  • 5g
  • 2g
  • 133mg

Grilled Peach and Bocconcini Salad

The combination of warm sweet peaches, smooth bocconcini (baby mozzarella) and a vibrant dressing is a great contribution to any Summer barbecue or festive spread.

  • Step 1

    Heat a large pan over a medium to high heat. In a bowl, toss peach wedges in extra virgin oil. Cook peaches for 1-2 minutes either side or until starting to brown but still firm. Remove from heat.
  • Step 2

    In a bowl, toss dressing through greens then scatter on a large platter. Top with grilled peaches, bocconcini and basil. Finish with a little more cracked pepper and an extra drizzle of extra virgin olive oil.