Starters/ Vegetables/ Salad

Nectarine Salad with Mozzarella and Ham

Hello my lovelies!!

So it has been a while I had it in mind, like an idea that takes time to be properly shaped in my head, in order to be exactly as I want it… But what is she talking about???

Aww… I’m talking about my nectarine salad with mozzarella and ham. 😉

Having peach or nectarine in a savory salad is quite common in Anglo-Saxon countries. I often see many of those on several social networks such as Instagram or Pinterest

So I decided to make one, but “Casserole&Chocolat(e)” way!

I grilled briefly my nectarines on my barbecue to have those distinguishable marks, then I placed them in my oven. It’s the hardest part of the recipe!!

Of course, if you can not use a barbecue, you will just have to let them in the oven a little bit longer.

After you just need 3 minutes to finalize the recipe and you can enjoy your delicious salad!!

It can be a whole meal or a nice plate on a barbecue table or a buffet table…

Try it and you’ll be thrilled!!

Presented in my enamel Zenker roasting dish (Thank you Fackelmann !!) that you can find just here. Perfect for this kind of salad!!

Serving fork and spoon by Bugatti.

And now, the recipe, Chef!

Nectarine Salad with Mozzarella and Ham

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Serves: 8 Difficulty: Easy Price: $
Cooking Time: 30 min


  • 4 nectarines or peaches
  • 4 balls of buffalo mozzarella (50 g each)
  • 4 handfuls of rocket or salad sprout
  • 100 g Parma ham
  • 1 handful pine pinion
  • 1 lemon
  • 4 tablespoons olive oil
  • Salt
  • Pepper
  • Paprika
  • Basil (optional)



Preheat your oven at 180 degrees.


Grill your half nectarines on the barbecue for 2 minutes then turn them in order to have crossed grill marks. Leave 2 more minutes.


Place the nectarines on an oven grid with baking paper.


Cook 15 minutes.


Set aside at room temperature.


Prepare the seasoning. Squeeze the lemon juice and add the olive oil, season with salt, paprika and pepper and shake well.


Place the rocket or salad sprout in your serving dish.


Add the ham and mozzarella balls.


Add the nectarines and spread pine pinions.


Pour the seasoning.




I recommed the Buffalo mozzarella which is, according to me, the best as far as taste and texture are concerned.

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