A savoury salad of charred apricots, prosciutto, and buffalo mozzarella

Savoury fruit salads are becoming more popular these, but the problem with them is always the same – how to contain the sweetness of the fruit. In the case of this salad of apricots the sweetness is countered by the sherry vinegar, the Urfa pepper flakes, and the bitterness of the charred apricots themselves.  The salty mozzarella makes them savoury. And so does the red onion.

Served with some fresh, nutty granary bread, this salad makes a terrific lunch.


For another savoury fruit recipe see my Surprising Savoury Strawberry Risotto.


Recipe for a savoury salad of charred apricots, prosciutto, and buffalo mozzarella

Serves 2


  • 4 apricots
  • Olive oil for griddling and dressing
  • 1 tbsp sherry vinegar
  • A big pinch of Urfa pepper flakes…or use freshly ground black pepper
  • ½ red onion, or two tablespoons of pickled red onion (you can use some of the vinegar it’s pickled in instead of the sherry vinegar).
  • 125g/4 oz ball of buffalo mozzarella
  • 4 slices of prosciutto
  • A couple of handfuls of lettuce leaves, including some bitter (endive, maybe?) or peppery (rocket?) ones.
  • A few sprigs of thyme….or you could use basil, in which case tear the lot over at the end
  • Textured salt – Maldon ideally


  1. Oil a ridged griddle pan and get it hot.
  2. Stone the apricots and cut them into halves.
  3. In a small bowl (large enough for the apricots) mix the vinegar with 4 tbsps oil, the pepper flakes, a few of the thyme leaves and half a tsp of textured salt. Mix. Add the apricots to coat.
  4. Add the apricots to the griddle pan (retaining any remaining dressing) cut side down for three or four minutes (until they start to char in stripes).
  5. Peel and slice the red onion if you are using a non-pickled one, and add to the griddle pan. Add a little more oil if you need to.
  6. Turn the apricots onto their skin side. Griddle until charred on that side.
  7. Lay a bed of torn or shredded lettuce onto an attractive platter.
  8. Drain the mozzarella and tear over.
  9. Tear the prosciutto slices into two lengthwise, roll up, and place artistically on the lettuce bed.
  10. Add the apricots and onion, and any oil in the griddle pan.
  11. If the remaining dressing looks a bit mean, add a little more olive oil. Drizzle over the salad.
  12. Garnish with any remaining sprigs of thyme…or tear over the basil if you are using that.
  13. Serve with some lovely fresh bread to mop up the juices.



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