Go Back

Peach Mozzarella Prosciutto Salad Recipe for Summer

A sophisticated summer salad featuring juicy peaches, creamy fresh mozzarella, and savory prosciutto over mixed greens with a honey-Dijon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

Salad Components
  • 4 large ripe peaches, sliced
  • 8 oz fresh mozzarella, torn into chunks
  • 4 oz prosciutto di Parma, thinly sliced
  • 4 cups mixed arugula and spinach
  • 1/4 cup fresh basil leaves
Dressing
  • 2 tablespoons balsamic glaze
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and freshly cracked black pepper to taste

Method
 

Assembly
  1. Whisk together olive oil, honey, and Dijon mustard in a small bowl until smooth and emulsified. Season with a pinch of salt and set aside.
  2. Cut each peach into 8-10 wedges, removing the pit. Use peaches that yield slightly to gentle pressure and smell fragrant.
  3. Tear the mozzarella into irregular, bite-sized pieces rather than cutting with a knife. Separate the prosciutto slices gently.
  4. Arrange the mixed greens on a large serving platter or individual plates. Make sure the greens are completely dry.
  5. Distribute the peach slices, torn mozzarella, and prosciutto over the greens. Drizzle with prepared dressing and balsamic glaze.
  6. Scatter fresh basil leaves on top and finish with freshly cracked black pepper. Serve immediately.

Notes

Prepare dressing up to 2 days ahead and store refrigerated. Assemble salad just before serving to prevent wilting. Use perfectly ripe peaches that yield slightly to pressure and smell fragrant. Tear mozzarella by hand rather than cutting for better texture. Store leftover components separately in refrigerator for up to 2 days.