Apricot & Prosciutto Summer Salad

One of the questions I get most in summer is “What can I do with all these ripe apricots?”
And honestly — this is it.

When stone fruit is at its peak, this salad is my go-to.
Honey-roasted apricots, silky prosciutto, torn mozzarella, cherry tomatoes, fresh herbs, and just a handful of blueberries for that sweet surprise.
A drizzle of good balsamic, and it turns into something borderline magical.

Serve it cold, serve it warm — it won’t last long either way.

A vibrant, juicy salad that turns ripe stone fruit into a showstopper.

Ingredients:

For the roasted apricots:

• 4–5 ripe apricots, halved and pitted
• 1–2 tsp honey
• 1 tsp olive oil
• A pinch of sea salt

For the salad:

• 6–8 slices of prosciutto (or other dry-cured ham)
• 1 ball of fresh mozzarella (or burrata), torn into chunks
• 1 cup cherry tomatoes, halved
• ¼ cup blueberries (optional but delightful)
• A handful of fresh herbs
• 1–2 tsp balsamic glaze or good-quality aged balsamic vinegar
• Extra virgin olive oil, for drizzling
• Salt & freshly ground black pepper

Instructions:

1. Roast the apricots:
   Preheat your oven to 180°C / 350°F.
   Place the apricot halves cut side up on a small baking tray. Drizzle with honey and olive oil, sprinkle with a tiny pinch of sea salt.
   Roast for 10–15 minutes, or until softened and slightly caramelized. Let cool slightly.
2. Assemble the salad:
   On a large serving plate, layer the roasted apricots, cherry tomatoes, torn mozzarella, and folded ribbons of prosciutto. Scatter the blueberries over the top for that extra pop of sweetness.
3. Finish with herbs & dressing:
   Tear fresh herbs over the salad. Drizzle with balsamic glaze and olive oil. Season with a little flaky salt and black pepper to taste.
4. Serve immediately:
   This salad is delicious slightly warm (from the apricots) or fully chilled. It’s guaranteed to disappear fast.

Tips & Variations:

• Swap prosciutto for grilled halloumi if you prefer a vegetarian version.
• Add toasted nuts (like almonds or pine nuts) for crunch.
• No blueberries? Try pomegranate seeds or sliced grapes.