Salads
Peach, tomato and mozzarella salad, with sourdough croutons and pesto
We all love eating peaches as a whole fruit or in puddings, but there are many other ways to enjoy this fruit. In this salad we’ve combined sweet peaches, tangy tomatoes and creamy mozzarella with a peppery rocket pesto and crispy sourdough croutons. A very simple way to bring Italian colours and flavours to your table and enjoy a fresh summer dish.
Cook's notes
The croutons can be made with stale bread; it’s a great way to reduce food waste. If you’re short on time or don’t have all the pesto ingredients, you could use a shop-bought pesto.
Ingredients
For the salad:
- 70g sourdough bread
- 5 doughnut peaches
- 250g cherry tomatoes, halved
- 25g rocket
- 1 mozzarella ball (125g)
For the pesto:
- 30g rocket
- ½ garlic clove
- 50ml olive oil
- 20g Parmesan
- 20g walnuts
- 1 tbsp lemon juice
- salt & pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Cut the bread into cubes or tear it into bite-sized pieces for a more rustic finish. Transfer the bread into a bowl with a drizzle of olive oil and a pinch of salt. Toss and spread out in a single layer on a baking tray. Bake for 12-15 minutes, turning occasionally, or until golden brown and crispy.
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Step 2
Meanwhile, prepare the pesto by adding the rocket, garlic and oil to a small food processor and pulse a few times. Then add the rest of the pesto ingredients and blitz until the mixture comes together. Taste and adjust the seasoning or lemon juice if necessary.
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Step 3
Halve, destone and cut the peaches into bite-size pieces and place them in a large mixing bowl. Halve the tomatoes and add them, alongside the rocket and croutons, and tear in the mozzarella. Now add most of the pesto and gently toss until everything is well coated.
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Step 4
Spoon onto a serving plate and dollop over the remaining pesto to finish the dish.