Peach and Prosciutto salad might sound fancy, but it’s actually a simple mix of sweet, salty and fresh flavours. This combination has been popular in Europe for centuries, especially in Italy, where prosciutto comes from. The sweetness of ripe peaches balances the salty cured ham, while balsamic glaze adds a tangy finish. This salad is a great example of how a few good ingredients can make a tasty meal without much effort.
Prosciutto is a dry-cured ham that has been aged for months or even years, giving it a unique flavour and delicate texture. Peaches, on the other hand, are best when ripe and juicy, making them a refreshing addition to a salad. This dish is perfect for warm days when you want something light and fresh without spending too much time in the kitchen.
Peach and Prosciutto Salad Tips
- Use ripe but firm peaches to prevent them from becoming too soft in the salad.
- Thinly sliced, good quality prosciutto makes the best texture and taste.
- A light drizzle of balsamic glaze is enough. Too much can overpower the dish.
- You can use rocket or baby spinach as the base, depending on your preference.
- If you don’t have balsamic glaze, reduce balsamic vinegar in a pan until it thickens.
- Crumbled feta or goat’s cheese can add extra flavour and creaminess.
- Toasted walnuts or pine nuts bring extra crunch and nuttiness to the salad.
Ingredients
- 4 ripe but firm peaches, sliced into thin wedges
- 2 100g prosciutto, thinly sliced and torn into pieces
- 200g rocket or baby spinach
- 2 ball (125g) fresh mozzarella or burrata, torn into chunks (optional)
- 1/2 cup (50g) walnuts or pine nuts, toasted (optional)
- 3 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
Directions
- Wash the rocket or baby spinach and place it in a large mixing bowl.
- Slice the peaches into thin wedges and add them to the bowl.
- Tear the prosciutto into bite sized pieces and scatter over the salad.
- If using, tear the mozzarella or burrata into chunks and add it in.
- Sprinkle the toasted walnuts or pine nuts over the top.
- Drizzle the olive oil and balsamic glaze evenly over the salad.
- Season with a pinch of salt and black pepper. Toss gently to combine.
- Serve immediately.
This Peach and Prosciutto Salad with Balsamic Glaze is light, refreshing and easy to make. It works as a quick lunch, a starter or a side dish for a barbecue. You can also experiment by adding a squeeze of lemon juice or swapping the peaches for nectarines. If you enjoyed this salad, try making a Fresh Mediterranean Couscous Salad for another fresh and simple dish.
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