Grilled Stone Fruits and Mozzarella Salad

This salad is easy to put together, and tastes incredible! It serves as a perfect summer light meal or starter for any dinner parties you may be hosting. It is insanely good (even if I say so myself!) and makes me feel like I’m eating a starter at some posh restaurant. The ingredients are quite expensive, but they’re definitely worth it!

I used local Macroom Buffalo Mozzarella in this and it makes all the difference. It is the by far the nicest mozarella I’ve tried and is really rich and creamy. I bought it in Tesco Ballincollig. Not sure if it’s from the same producer, but The Real Olive Company in the English market have great fresh mozzarella that also comes from Macroom.

Don’t worry if you can’t find nectarines and fresh apricots for the salad, peaches will also be perfect. You can even just use one fruit if you wish (my favourite are the fresh apricots!). They taste so moreish when they’re grilled – very different to how they usually taste. Just make sure the fruit isn’t very ripe as it will turn to mush when heated on the grill.

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Grilled Stone Fruits and Mozzarella Salad

Serves 2

  • 40 mL balsamic vinegar
  • large sprig of thyme
  • 2 nectarines
  • 2 fresh apricots
  • 1 ball buffalo mozzarella (if you’re vegetarian check for a veggie friendly brand)
  • Rocket (arugula)
  • Β½ avocado
  • handful of pine nuts

In a small sauce pot, reduce the balsamic vinegar with the sprig of thyme on a high heat for around 5 minutes, or until it turns syrupy and coats the back of a spoon.

Cut the apricots and nectarines in half and remove the stones. Slice each half into quarters .

Using a griddle pan or grill, cook the sliced fruit on a medium-high heat for 2 mins each side, or until they begin to caramelise.

Toast the pine nuts on a dry hot pan for 2 min, or dry roast in a hot oven.

Tear up the mozzarella into small pieces.

Chop the avocado into small cubes.

Toss the grilled fruit, rocket, mozzarella and avocado together. Drizzle over some of the balsamic reduction and top with the toasted pine nuts. (The small purple flowers in my pictures here are from a thyme plant).

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If you try out this salad, tag @thecorkfork on Instagram!

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