Peach, Arugula and Prosciutto Salad: Not only is this salad pretty and flavorful but it takes mere moments to throw together. Perfect for an appetizer, side salad, lunch or a light dinner when peaches are at their finest. White or yellow peaches, it doesn’t matter, just make sure they’re ripe and delicious as they’re the main star of the recipe. The recipe is very simple: handfuls of arugula (rocket in my country), strewn onto individual plates or a platter for family-style sharing, slices of the juiciest peaches, creamy fresh mozzarella or burrata torn and nestled into the arugula, then folds of prosciutto, dollops of pesto – good quality store-bought or homemade , olive oil and balsamic glaze drizzles then a smattering of pine nuts – don’t even worry about toasting them, that’s in, salad is made. If you’re feeling a little frisky you might want to add some fresh basil leaves for good measure – though not a necessity.
I’m going to be a bit bossy here and tell you, you must use the best peaches you can find – perfectly ripe.
Peach, Arugula and Prosciutto Salad, there’s nothing to it. Yet it delivers on flavor and beauty. Big gains for a small effort. A rarity. Eat on its own or enjoy with some grilled lamb chops or a nice piece of pork. Or game meat. Summery and light with no cooking. Sounds quite perfect really.
PEACH, ARUGULA AND PROSCIUTTO SALAD
Ingredients
- 4 good handfuls arugula rocket
- 2 ripe peaches, stone removed and thickly sliced
- 4 oz 113g fresh mozzarella, (or burrata if you can find it), torn
- 6 slices thinly sliced prosciutto
- 1 Tbsp balsamic glaze
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- 2 Tbsp pesto homemade or really good store-bought
- 3 Tbsp pine nuts no need to toast them unless you want to
- Basil leaves for garnish, optional
Instructions
- Arrange the arugula on two to three salad plates on one platter.
- Top with the peach slices, mozzarella then drape about the prosciutto in loose bundles.
- Drizzle with balsamic glaze, oil and sprinkle with pinch of salt and pepper.
- Dollop the pesto around on the salad. Scatter the pine nuts over the top. Add the basil leaves if using and serve. Serves 2 to 3.