Peach and pancetta salad

Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON
Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

This week’s recipe is a delightful mixture of summer flavours and makes a wonderfully different and refreshing salad.

Peach, pancetta & mozzarella salad

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 10 minutes


270g stonebaked ciabatta by Sainsbury’s, torn into bite-size pieces

105g pack Italian smoked pancetta by Sainsbury’s

4 peaches, halved, stoned and sliced

½ x 28g pack fresh mint by Sainsbury’s

Zest and juice of ½ lemon

2 teaspoons red wine vinegar by Sainsbury’s

2½ tablespoons olive oil by Sainsbury’s

1 teaspoon Fairtrade white caster sugar by Sainsbury’s

1 teaspoon French Dijon mustard by Sainsbury’s

125g pack be good to yourself mozzarella, drained and torn

100g bag baby leaf watercress, spinach and rocket salad by Sainsbury’s


Preheat the oven to 200°C, fan 180°C, gas 6. Put the ciabatta pieces on a baking tray and bake for 10 minutes, until crisp and golden.

Meanwhile, heat a frying pan over a medium-high heat, then add the pancetta and cook for 3-4 minutes, until crisp and golden. Remove and keep warm.

Add the peach slices to the pan and cook for 1 minute each side until golden and slightly softened.

Put half the mint in a small bowl with the lemon zest and juice, red wine vinegar, olive oil, sugar and mustard and whisk together to make the dressing.

Divide the torn mozzarella, salad leaves, remaining mint, ciabatta pieces and peach slices between plates and scatter over the crisp pancetta.

Drizzle with the dressing to serve.


Pan-frying the peaches brings out their natural sweetness, but if your fruit is really ripe, you could just use it fresh.

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