Ingredients
Equipment
Method
- Wash, pit, and slice the peaches into thick wedges. Arrange them loosely in a large, wide serving bowl.
- Drain the fresh mozzarella, pat dry, and tear into bite-sized chunks with your hands. Scatter the cheese evenly among the peaches.
- Gently tear the prosciutto slices into ribbons and nestle them loosely between the fruit and cheese, building height.
- Spoon generous dollops of basil pesto over the top of the salad ingredients.
- Drizzle the balsamic glaze in a zig-zag pattern over the entire bowl.
- 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.