A sophisticated summer salad that hits every taste bud: sweet peaches, creamy mozzarella, salty prosciutto, and an earthy basil finish.
15 Minutes
Summer Seasonal
Gluten-Free
Why This Salad Wins Summer
- Flavor Contrast: The saltiness of the crispy prosciutto makes the peaches taste even sweeter.
- Perfect Textures: You get the “crunch” from the meat and the “cream” from the cheese in one forkful.
- Elegant Appearance: It looks like a restaurant-level appetizer but takes minutes to assemble.
The Ingredients
- 3 Ripe Peaches (sliced)
- 8 oz Fresh Mozzarella (torn or pearls)
- 4 slices Prosciutto
- 2 cups Arugula or Baby Spinach
- 1/4 cup Fresh Basil (torn)
- 2 tbsp Balsamic Glaze
- 1 tbsp Extra Virgin Olive Oil
- Pinch of Sea Salt & Cracked Pepper
How to Assemble
- Crisp the Prosciutto: Place prosciutto slices in a dry skillet over medium heat. Cook for 2-3 minutes per side until crispy. Let cool, then break into shards.
- Prep the Base: Arrange a bed of arugula on a large platter or individual plates.
- Layer: Place the peach slices and mozzarella pieces over the greens.
- Add the Crunch: Sprinkle the crispy prosciutto shards and fresh basil over the top.
- Dress: Drizzle with olive oil and the balsamic glaze. Season with a touch of sea salt and black pepper just before serving.
Chef’s Tip: If your peaches aren’t fully ripe, you can grill them for 2 minutes to bring out their natural sugars!
More Summer Inspiration
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