Easy

This chorizo, mozzarella and peach salad is the definition of perfection

Name: Chorizo, mozzarella and peach salad recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil; 1½ tbs red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, half crushed, half reserved; 4 large peaches, quartered; 2 cured chorizos (about 250g in total), halved lengthways; ½ baguette, slices diagonally; 1 bunch large-leaf rocket, trimmed; 1 large (about 125g in total) mozzarella ball, torn; ¼ cup (25g) walnuts, toasted, chopped; 1 cup basil leaves

Rate now

https://healthimprovements.info/recipes/chorizo-mozzarella-peach-salad-recipe/ky3n69qg — Chorizo, mozzarella and peach salad

Jump to recipe

by Hayden Quinn

Nov 01, 2019

Chorizo, mozzarella cheese and peach come together in a surprising yet delicious way in this salad recipe.

100ml extra virgin olive oil
1½ tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, half crushed, half reserved
4 large peaches, quartered
2 cured chorizos (about 250g in total), halved lengthways
½ baguette, slices diagonally
1 bunch large-leaf rocket, trimmed
1 large (about 125g in total) mozzarella ball, torn
¼ cup (25g) walnuts, toasted, chopped
1 cup basil leaves

Method

1.

Preheat the barbecue or a grill pan to medium-high heat.
2.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
3.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
4.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.