Juicy nectarines, salty prosciutto, creamy mozzarella and aromatic basil leaves – is this the perfect summer salad?

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Yellow nectarine, prosciutto, basil and buffalo mozzarella salad
serves 4

2 yellow nectarines, halved, stone removed
2 tbsp olive oil, plus extra for brushing
4 thin slices prosciutto
1 bunch basil, leaves picked
1 buffalo mozzarella
1 zucchini, finely shaved with a peeler or mandolin
1 shallot, finely sliced
2 tbsp good quality balsamic vinegar 

Brush nectarines with a little olive oil, then char over high heat on a barbecue or griddle pan. Place onto a serving plate. Drape over prosciutto, tear over mozzarella and top with basil, zucchini and shallot. Combine remaining olive oil and balsamic vinegar in a small bowl. Spoon over salad to serve. 

This recipe first appeared in the November 2019 issue of SALIFE magazine.