Mozza Melba Salad – a delicious recipe with mozzarella, peaches, fresh raspberries, raspberry vinegar, virgin olive oil, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
combine wine, cup water, lemon juice and sugar in a saucepan.Bring to slow simmer.
2
split peaches in half, add to saucepan.Simmer until soft but will hold shape, about 6 minutes. Keep close eye so it doesn't scorch.
3
remove peaches with a slotted spoon and allow to cool
4
meanwhile, rinse and sort raspberries. when peaches are removed from sauce pan, add 2/3 c berries. Cook barely 4 minutes so juices burst - stir well.
5
Allow berry syrup to cool slightly then process. Strain seeds if you wish.
6
Mix olive oil, salt, one sprig of mint, finely chopped, vinegar and 1/2 of syrup.
7
Lay field greens on plates. Arrange mozzarella and peachs. Drizzle with dressing freely. Use remaining berries and mint sprig to add color and texture to each plate. Serve with a soft prosceco.
370
kcal
Calories
23
g
Fat
27
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 7 ounces fresh mozzarella, 4 peaches, 1 cup fresh raspberries, 2 tablespoons raspberry vinegar, and more.
Yes, Mozza Melba Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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