Recipe: Stone fruit salad with mozzarella and pomegranate dressing

With depths of sweet and tart flavours, this stone fruit salad with mozzarella and pomegranate dressing is an ideal summer brunch option

Chris Chen

stone fruit salad


Make the most of peaches and nectarines while they're still around with a salad where creamy mozzarella and tart pomegranate play off their sweetness.

Take the chill off the mozzarella before serving it to make this dish all the more appealing.



  • 2 peaches, cut into wedges
  • 2 nectarines, cut into wedges
  • Juice of 1 lemon
  • Large pinch of caster sugar
  • 2 buffalo mozzarella balls, torn
  • Torn basil leaves, to serve

Pomegranate-honey dressing

  • 2 tbsp mild-flavoured extra-virgin olive oil
  • 3 tsp lemon juice
  • 2 tsp honey
  • 1 tsp store-bought pomegranate molasses



Combine stone fruit with lemon juice, sugar and a pinch of salt, toss to coat and leave to marinate for 10 minutes.

For pomegranate-honey dressing, whisk together ingredients and season to taste.

Divide fruit among plates, top with mozzarella and drizzle with dressing. Scatter with basil and serve.

Chef’s note: If you aren’t able to get your hands on pomegranate molasses then balsamic glaze can make an appropriate substitute. 

Serving four this recipe takes a total of 15 minutes preperation time. 

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