Grilled Apricot and Mozzarella Salad

Salads don’t have to be boring! Let me show you how to make this beautiful Grilled Apricot and Mozzarella Salad. Vibrant, exciting and full of colours and textures. This quick and easy, crowd-pleasing recipe with fresh apricots is the perfect way to celebrate the summer. The key is grilling the fruit – the caramelisation really deepens their sweet flavour while the crunchy and bitter leaves, cured bresaola, fresh mozzarella and acidity from the balsamic vinegar complement each other perfectly to create a very tasty summer dish.

FULL RECIPES
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Salads, they don’t have to be boring. And I’m so excited to share this one. Imagine crunchy leaves, bitter leaves, a bit of prousala, mozzarella cheese, and sweet apricots. I’m going to show you how to make this beautiful salad. The first thing I’m going to do is to dress these apricots and quickly char them. Lightly season them with a pinch of salt, a little bit of fresh lemon thyme, a generous drizzle of olive oil. Now give it a good stir and then straight to char. I want to make this salad beautiful and colorful. So I’m going to use some red chory, a little bit of lamb lettuce and a mix of green and red lettuce. Season it with a drizzle of good extra virgin olive oil, a touch of balsamic vinegar for sweetness and for the acidity, and just a touch of salt. Stir it all together. plate up first with a bit of the leaves at the base. Then I’m using a bit of braza, but you can use proushut as well if you wish. And now those beautiful apricots. They become sweet, soft, smokeoky. And to finish, a bit of mozzarella de boufala. Tear it into few little chunks and place them all around. Mia, next time you make a salad, try to play around with different type of leaves, different type of fruit, whatever is in season, different type of dairy if you wish, and as well some nuts in there. And you’ll see that every salad will be very exciting.