Summer Salad: Buffalo Mozzarella, Parma Ham, Tomato & Shallot with Honey-Lemon Dressing

For me, it’s often the unplanned moments that bring out the most exciting flavors—when your creativity and intuition have the space and time to take the lead.

Last weekend, I had planned to make something completely different and simple with eggs, but as luck would have it, my cooker had other ideas. So, I decided to make the most of what I had in the fridge. As often happens, when things don’t go as planned and I have to improvise—that’s when some of my best cooking happens. I had been experimenting with wild garlic and still had a few beautiful flowers left, so I decided to add them to the salad, bringing an extra touch of beauty.

The result? A vibrant salad—one that would definitely stand out at any dinner party. With thick, ripe mixed tomatoes, silky Parma ham, creamy buffalo mozzarella balls, and the sweet bite of sun-dried peppers, it’s the perfect blend of textures and flavors. The toasted pine nuts add a great crunch, and the honey-lemon dressing pulls it all together with a subtle sweetness.

Here’s how you can make it:

Ingredients:

• 3–4 mixed ripe tomatoes, sliced thickly

• 3-4 slices of Parma ham

• half a shallot

• 125g balls of buffalo mozzarella

• 2 sun-dried peppers, chopped

• A handful of toasted pine nuts

• a couple sprigs of parsley chopped

• A few wild garlic flowers (or wild garlic leaves, if you have them)

• For the honey-lemon dressing:

  • 3 tbsp olive oil

  • 2 tbsp honey

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Instructions:

1. Prepare the Salad Base:
   Arrange the sliced tomatoes on a large plate or serving dish. Scatter the Parma ham around the tomatoes, folding it loosely for texture.

2. Add the Mozzarella:
   Tear the buffalo mozzarella balls into smaller pieces and place them on top of the tomatoes and ham.

3. Finish with Sun-dried Peppers and Nuts:
   Chop the sun-dried tomatoes and sprinkle them over the salad, followed by the toasted pine nuts for a little extra crunch.

4. Make the Dressing:
   In a small bowl, whisk together the olive oil, honey, lemon juice, and a pinch of salt and pepper. Drizzle over the salad just before serving.

5. Garnish:
   Sprinkle the parsley, If you have wild garlic flowers - scatter them over the top for an extra burst of color and flavor. If not, wild garlic leaves work wonderfully too, either chopped or whole.