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Peach Salad with Prosciutto and Fresh Mozzarella

A fresh, vibrant, no-cook summer salad featuring sweet ripe peaches, salty prosciutto, creamy fresh mozzarella, herbaceous basil pesto, and a sweet balsamic glaze.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Summer
Calories: 320

Ingredients
  

Salad Base
  • 4 large yellow peaches ripe, pitted, and sliced into wedges
  • 6 oz prosciutto thinly sliced, torn into ribbons
  • 8 oz fresh mozzarella drained and hand-torn into chunks
Toppings & Dressings
  • 0.25 cup basil pesto store-bought or homemade
  • 3 tbsp balsamic glaze reduction, not thin vinegar
  • 1 pinch flaky sea salt to taste
  • 1 pinch black pepper freshly cracked, to taste

Equipment

  • Cutting Board
  • Sharp knife
  • Large serving bowl or platter

Method
 

  1. Wash, pit, and slice the peaches into thick wedges. Arrange them loosely in a large, wide serving bowl.
  2. Drain the fresh mozzarella, pat dry, and tear into bite-sized chunks with your hands. Scatter the cheese evenly among the peaches.
  3. Gently tear the prosciutto slices into ribbons and nestle them loosely between the fruit and cheese, building height.
  4. Spoon generous dollops of basil pesto over the top of the salad ingredients.
  5. Drizzle the balsamic glaze in a zig-zag pattern over the entire bowl.
  6. Finish with a light sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.

Notes

Do not assemble this salad too far in advance, as the salt from the prosciutto and acid from the balsamic will make the peaches mushy. For a larger meal, serve over a bed of fresh arugula.