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Nectarine, prosciutto and mozzarella salad

Name: Nectarine, prosciutto and mozzarella salad
Total time: 20 min
Yield: 4 - 6
Ingredients: 3 celery sticks, shaved into long strips using a vegetable peeler; 3 nectarines, wedged and stones removed + extra, to serve; 2 x 70g prosciutto, torn; 250g fresh mozzarella balls, some whole, others torn; 30g basil leaves; 80g rocket leaves; 50g dried cranberries; 250g strawberries, some halved, others wedged and the rest sliced; olive oil, to drizzle; salt and freshly ground black pepper, to taste

November 28, 2018 (Last Updated: December 4, 2018)

This salad is perfect for the festive table!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Nectarine, prosciutto and mozzarella salad

Serves: 4 - 6

Total Time: 20 mins

Ingredients

3 celery sticks, shaved into long strips using a vegetable peeler
3 nectarines, wedged and stones removed + extra, to serve
2 x 70g prosciutto, torn
250g fresh mozzarella balls, some whole, others torn
30g basil leaves
80g rocket leaves
50g dried cranberries
250g strawberries, some halved, others wedged and the rest sliced
olive oil, to drizzle
salt and freshly ground black pepper, to taste

Instructions

To achieve the curly celery effect, soak the celery in a large bowl with ice cubes and water (making sure the water completely covers the celery), about 15 minutes.

Remove from water and gently pat dry with paper towel. Toss all of the ingredients together in a large bowl, drizzle with olive oil and season to taste. Transfer the salad to a platter or individual plates and serve.