Step 1

Peel and finely slice the shallots, then put them into a little bowl; add the red wine vinegar and a pinch of salt. Leave this to macerate while preparing the rest.

Step 2

Cut each peach into 8 slices and put them into a serving bowl.

Step 3

Slice open the bread rolls and brush them with olive oil on each side.

Step 4

Heat a griddle pan until it’s really hot, then grill the oiled ciabatta until charred marks appear on each side. Set aside to cool.

Step 5

Cut the cherry tomatoes in half and add to the bowl with the peaches.

Step 6

Tear the mozzarella into chunks and add to the bowl, together with the mint and basil.

Step 7

Whisk all the salad dressing ingredients together in a little bowl and pour over the salad, together with the shallots and their liquid.

Step 8

Tear the bread into chunks and scatter over the salad, toss the salad, season with salt and pepper, and leave it to soak for 10 minutes before serving.

Step 9

Just before serving, scatter pieces of parma ham over each portion.