When apricots are in season, they naturally belong in salads too. This salad with apricots, mozzarella and pesto is simple, fresh and full of flavour. The sweet, juicy apricots go beautifully with the creamy mozzarella, the fresh basil and the aromatic pesto.
I build the salad on a bed of rocket, which gives a little peppery contrast to the sweet apricots, but you can just as well use lamb’s lettuce if you prefer a milder flavour. I top it with apricots cut into wedges, torn mozzarella and plenty of fresh basil. Finally I drizzle a thin pesto dressing over the salad – nothing more than green pesto stirred together with a little good olive oil. It hardly gets easier than that.
It is the kind of salad that speaks of summer and sun-ripened produce. Perfect as a side for both white and red meat, barbecued food, fish, or as part of a larger summer spread.
Apricot, Mozzarella and Pesto Salad
Ingredients
- 3 handfuls rocket or lamb’s lettuce
- 8 fresh apricots, cut into wedges
- 2 balls of fresh mozzarella
- 1 handful fresh basil leaves
- 1 tbsp green pesto
- 2 tbsp olive oil
- Salt and freshly ground pepper
Method
- Arrange the rocket and apricots on a plate.
- Tear the mozzarella into rough pieces and scatter it over the top of the salad together with the fresh basil leaves.
- Mix the pesto and olive oil to make a thin green pesto dressing – and drizzle it over the top of the salad.
- Season with salt and freshly ground pepper and serve.
Nutrition
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