Tasty Tuesday

Roasted Pear, Basil & Buffalo Mozzarella Salad with Prosciutto

Ashley Alexander
Tuesday 19th April 2016

Today Ashley Alexander of Gather & Feast shares her simple, super tasty roast pear salad with prosciutto and buffalo mozzarella. Three exceptionally delicious ingredients, all on one plate! The star of the dish really are the sweet roasted pears – the perfect combo with salty prosciutto, peppery rocket and creamy fresh mozzarella.

This salad is a delicious combination of sweet roasted pears, peppery rocket, salty prosciutto, creamy buffalo mozzarella and crunchy seeds. Yum! The roasted pears are delicious, but if you are tight on time, or the weather is too hot for roasting, fresh pears will work just as well. If you are preparing this salad ahead of time, add the olive oil and balsamic just before you serve so the rocket doesn’t wilt. Also for a vegetarian option, simply leave out the prosciutto.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Ingredients (Serves 4-6)

  • 4 large handfuls rocket
  • 5 large pears
  • 250g buffalo mozzarella
  • 150g good quality prosciutto
  • 1 small bunch basil
  • 1⁄4 cup pumpkin seeds (pepitas)
  • 1⁄4 cup sunflower seeds
  • 1 tbs black sesame seeds
  • 2 tbs olive oil
  • 3⁄4 cup balsamic vinegar
  • Sea salt


Slice the pears into quarters and place them onto a paper lined baking tray. Drizzle the pears with a little balsamic, then place them in the oven for about 45 minutes to an hour at 180 degrees celsius.  (If you are tight on time you could use fresh pears instead of roasting them).

Once cooked, remove the pears from the oven and set aside to cool.

In a small pot, simmer the remaining balsamic vinegar for 10­-15 minutes until reduced.

Toast the seeds in a dry pan with a pinch of salt until lightly browned, remove from the pan and set aside.

Place the rocket in a large serving bowl, add olive oil and mix through with your hands. Tear the basil leaves up and add them to the rocket.

Add the pears, prosciutto, buffalo mozzarella and sprinkle the toasted seeds. Pour over the balsamic reduction and serve.

Roasted pear, basil and buffalo mozzarella salad with prosciutto by Ashley Alexander of Gather and Feast. Surface from The Establishment Studios. Photo – Annette O’Brien. Styling – Nat Turnbull.

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