Peach and mozzarella rocket salad with balsamic and homemade croutons
Have you entered my giveaway yet? If you’re in the UK you really have no excuse. I’ll be checking up on you.
Anyway. This happened.
Yep, another salad. I’m so confused. Perhaps I’ve actually become a grown up? (no, surely not – although I did do some exercise this morning. I know!)
I guess I just can’t resist fresh, seasonal fruit and veg (um, plus the peaches were on offer because they’re in season. 5 peaches for £1! There’s no way I can say no to a 20p peach). Paired with creamy fresh mozzarella and salty homemade croutons, this salad has everything.
I’m really liking rocket these days. It’s got a very distinctive taste that doesn’t pair well with everything, but it goes really well with the sweet peaches. I actually used a mixture of rocket and mixed salad leaves because they were cheaper in the shop – but even the small amount of rocket I used was enough to give the great peppery flavour. A salad like this might look fancy and taste great, and would definitely impress any dinner guests, but it doesn’t have to break the bank.
By the way, go easy on the balsamic – I got a little carried away taking pictures and ended up being a bit heavy handed. Luckily the sweet peaches were perfect for cutting through the acidity.
2 slices stale bread
3tbsp olive oil
100g rocket (or a mixture of rocket and other salad leaves)
1 ripe peach
70g fresh mozzarella, cut into cubes
4tbsp balsamic vinegar
Heat the oven to 190°C (Gas Mark 5 / 375°F). Cut the bread into cubes, and place on a baking sheet. Drizzle with olive oil, and toss to coat. Season with salt and plenty of black pepper. Place in the oven and bake for 5-10 minutes (keep an eye on them because they will turn quickly), until they are golden brown and crispy.
Meanwhile, halve the peach and cut into wedges. Arrange the rocket on two plates, and top with the peach slices, cubed mozzarella, and croutons. Drizzle lightly with balsamic vinegar before serving.