Tomato, Peach and Mozzarella Salad

6th August 2015

Interview: Killian Fox
Photographs: Dan Dennison

“This is a lovely summer salad and it’s so fast to make. I’m a big fan of tomatoes – they have to be mature and in season, and kept at room temperature – and they go so well with the peach and apricot. It’s good to drink the juice afterwards or mop it up with some bread.”
Erika Lindström, sommelier, Stockholm

Serves 3 as a starter


12 cherry tomatoes, halved
1 peach, cut into pieces
1 apricot, cut into pieces
Sea salt
Good olive oil
A ball of mozzarella, sliced


Place the tomatoes, peach and apricot in a sealable container with a good pinch of salt and a couple of glugs of olive oil. Seal the container and shake vigorously to release the juices.

Open the container and serve with the mozzarella and some good bread to mop up the juice. (If you have juice left over, don’t let it go to waste – drink it!)





Posted 6th August 2015

In Recipes


Interview: Killian Fox
Photographs: Dan Dennison