Q : Do I need to peel peaches for salad?

A : No, you don’t need to peel peaches for this salad. The skin adds color and texture, and it helps the peach wedges hold their shape. If you prefer peeled peaches, you can remove the skin, but it isn’t necessary.

Q : Can I use nectarines instead of peaches?

A : Yes. Nectarines work beautifully in this salad and can be used in the same way as peaches. They are slightly firmer and have smooth skin, which makes them easy to slice and wrap with prosciutto.

Peach and Prosciutto Salad with Mozzarella and Basil

Description

This peach and prosciutto salad is a fresh summer salad made with ripe peaches, salty prosciutto, mozzarella, fresh basil, toasted pine nuts, and a simple balsamic vinaigrette. It’s sweet, salty, creamy, crunchy, and perfect for warm-weather lunches, summer entertaining, or an easy no-cook side dish.

Ingredients

2-3 ripe peaches, cut into wedges

6-8 slices prosciutto (Parma ham), halved lengthwise
100 g (3-4 oz) mixed baby lettuce (we like using a mix of baby butter lettuce, arugula, and fresh basil leaves)
200 g (7 oz) fresh mozzarella pearls, drained
3 tbsp pine nuts, toasted
Freshly ground black pepper, to taste

For serving

Balsamic Vinaigrette

Optional garnish

Extra fresh basil leaves

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Instructions

1. Prepare the Pine Nuts

Toast the pine nuts until lightly golden and fragrant. See our guide on How to Toast Pine Nuts using either the stovetop or oven method. Allow the pine nuts to cool completely before adding them to the salad.

Chef’s Tip: Toasting pine nuts enhances their nutty flavor and adds a delicate crunch that contrasts beautifully with the soft peaches and mozzarella.

2. Prepare the Peaches

Cut the peaches into wedges. Wrap each peach wedge with a small strip of prosciutto.

Chef’s Tip: Choose peaches that are ripe but still slightly firm so they hold their shape when wrapped and added to the salad.

3. Dress the Greens

Place the lettuce mix in a large bowl. Drizzle lightly with Balsamic Vinaigrette and toss gently to coat.

4. Assemble the Salad

Arrange the dressed greens on a large serving platter. Add the prosciutto-wrapped peaches evenly across the greens. Scatter the mozzarella pearls over the salad.

5. Garnish, Serve and Enjoy

Sprinkle the toasted pine nuts over the salad and finish with freshly ground black pepper.

Drizzle with a little extra balsamic vinaigrette if desired and garnish with fresh basil leaves.

Serve immediately.

Notes

Storage Instructions

Fridge: This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 1–2 days, but the greens will soften once dressed.

Make Ahead: Toast the pine nuts, and wash the greens ahead of time. Slice and wrap the peaches, dress the greens, and assemble the salad just before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 238
Sugar: 10.4 g
Sodium: 1465.3 mg
Fat: 5.5 g
Carbohydrates: 13.7 g
Protein: 34.2 g
Cholesterol: 47.5 mg