Name: Peach Summer Salad
Prep time: 10 min
Yield: 4 people
Cuisine: Kiwi
Ingredients: ¼ – ½ red chilli, seeds removed for less heat & finely diced (omit for kids); Juice of ½ a lemon; ½ tsp red wine vinegar; ½ tsp Dijon mustard; 1-2 tbsp roughly chopped mint leaves; 1 clove garlic, minced; 4 tbsp The Good Oil; 6 ripe peaches, cut into wedges; 2 handfuls mesclun, rocket or baby spinach leaves; 80g-100g prosciutto or Parma ham; 250g fresh mozzarella or brocconcini, torn into bite-size pieces; 8-10 fresh basil leaves; ½ red onion, thinly sliced

Difficulty

Easy

Serves

4 people (as a side)

Cooking time

10 minutes

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How To Make A Peach Summer Salad

The peach summer salad is perfect for those hot summer days! Fresh vibrant flavours topped off with a beautiful vinaigrette dressing – great for your next BBQ!

Ingredients (Vinaigrette)

¼ – ½ red chilli, seeds removed for less heat & finely diced (omit for kids)
Juice of ½ a lemon
½ tsp red wine vinegar
½ tsp Dijon mustard
1-2 tbsp roughly chopped mint leaves
1 clove garlic, minced
4 tbsp The Good Oil

Ingredients (Salad)

6 ripe peaches, cut into wedges
2 handfuls mesclun, rocket or baby spinach leaves
80g-100g prosciutto or Parma ham
250g fresh mozzarella or brocconcini, torn into bite-size pieces
8-10 fresh basil leaves
½ red onion, thinly sliced

Method

Combine all vinaigrette ingredients in a jar with a lid. Shake until combined. If you don’t have a jar, whisk in a bowl.
Lay all salad ingredients attractively on a platter and drizzle with vinaigrette.

Notes

If you have the BBQ out you could grill your peaches. Heat BBQ grill to medium high. Brush peaches well with The Good Oil and season. Cook peaches, on oiled grates for 1-2 minutes each side, until well charred.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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