Nectarine, prosciutto and mozzarella salad – Food & Home Magazine
This salad is perfect for the festive table! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart
Ingredients
- 3 celery sticks, shaved into long strips using a vegetable peeler
- 3 nectarines, wedged and stones removed + extra, to serve
- 2 x 70g prosciutto, torn
- 250g fresh mozzarella balls, some whole, others torn
- 30g basil leaves
- 80g rocket leaves
- 50g dried cranberries
- 250g strawberries, some halved, others wedged and the rest sliced
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
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