This Peach and Prosciutto Salad highlights the flavours of summer. Sweet, juicy peaches are combined with salty prosciutto, creamy bocconcini and fragrant fresh basil leaves on a serving platter, then drizzled with a simple vinaigrette. It is colourful, nutritious, and best of all – easy to make.
Jump to:
Why we love this recipe:
I like to take every opportunity to enjoy the delicious stone fruits of summer, and my Peach, Mozzarella and Prosciutto Salad is one of the many ways I use them. It has been inspired by the classic Italian Caprese Salad.
We love it because:
- It is quickly and easily prepared – you can have it on the table in under 15 minutes.
- You can serve it as an appetiser or light lunch to enjoy with crusty bread, or, as a side dish, alongside chicken or fish.
- Perfectly ripe, fresh peaches are a special treat, and this Peach and Prosciutto Salad is full of the sunny flavours of summer.
- It is colourful and nutritious, and the flavours and textures perfectly complement each other
- You can customise it to suit your taste. Use apricots or nectarines in place of peaches, a whole buffalo mozzarella torn into strips instead of bocconcini, fresh mint instead of basil. All would be delicious.
- There is no need to heat your home by turning on the oven. The Salad is prepared from fresh ingredients.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh peaches – use just ripe, sweet, fresh summery peaches. You can use yellow or white peaches, whichever you prefer. Ideally, try to obtain freestone peaches rather than clingstone.
Prosciutto – for the best flavour, choose good quality, thinly sliced.
Baby bocconcini – these are balls of fresh mozzarella, about the size of a cherry.
Fresh basil leaves – add great flavour.
Olive oil – for the best flavour, use extra virgin olive oil.
Red wine vinegar – alternatively, you could use apple cider vinegar or sherry vinegar.
Sea salt and freshly ground black pepper – to taste
Step by step instructions:
- To begin, in a small bowl, whisk together the olive oil, red wine vinegar and season with salt and black pepper. Set aside.
- On a large serving platter, arrange the sliced peaches, baby mozzarella, torn prosciutto and fresh basil leaves. Drizzle over the dressing and serve immediately.
Tips for success and FAQs:
With so few ingredients, it is important that you use the best quality for the best result. The peaches must be perfectly ripe, the prosciutto good quality and extra virgin olive oil will give you the best flavour.
You can use yellow or white peaches, whichever you prefer. Ideally, try to obtain freestone peaches rather than clingstone. As their names imply, freestone peaches have fruit that easily pulls away from the pit, while clingstone peaches have flesh that clings to the pit making it impossible to cleanly remove the fruit. Avoid fruit that is not ripe as the flesh will be hard and lack flavour. On the other hand, fruit that is over-ripe will not hold its shape in the Peach Salad and will become mushy. Look for peaches that have a little give when you gently squeeze them. The fruit should be fragrant. Avoid any fruit with bruises.
This is personal preference. I leave the skin on as it adds beautiful colour and texture, but you can peel them if you prefer.
For the best flavour and presentation, it is best served shortly after preparation.
More delicious recipes for you to try:
Enjoy the fresh flavours of quality produce in these recipes:
My Peach, Prosciutto and Mozzarella Salad highlights the flavours of summer. Serve it with crusty bread as a light lunch or appetiser. Alternatively, it is ideal as a side dish to chicken or fish. It is certain to be as popular in your home as it is in mine. And best of all; little effort is required to produce this showstopper.
Let me know when you give it a try!
Alex xx
Peach and Prosciutto Salad
Ingredients
- 4 ripe peaches – thinly sliced into 14-16 pieces See Note 1
- 85 g (3 oz) prosciutto – torn into bite-size pieces See Note 2
- 225 g (8 oz) cherry bocconcini – or mozzarella torn into bite-size pieces See Note 3
- 20 fresh basil leaves
- 2 tbsp extra virgin olive oil See Notes 4 and 5
- 2 tsp red wine vinegar See Note 6
- sea salt and freshly ground black pepper – to taste See Note 7
Instructions
- To begin, in a small bowl, whisk together the olive oil, red wine vinegar and season with salt and black pepper. Set aside.
- On a large serving platter, arrange the sliced peaches, baby mozzarella, torn prosciutto and fresh basil leaves. Drizzle over the dressing and serve immediately.
Notes
- You can use yellow or white peaches, whichever you prefer. Ideally, try to obtain freestone peaches rather than clingstone. As their names imply, freestone peaches have fruit that easily pulls away from the pit, while clingstone peaches have flesh that clings to the pit making it impossible to cleanly remove the fruit. Avoid fruit that is not ripe as the flesh will be hard and lack flavour. On the other hand, fruit that is over-ripe will not hold its shape in the Peach Salad and will become mushy. Look for peaches that have a little give when you gently squeeze them. The fruit should be fragrant. Avoid any fruit with bruises.
-
Use good quality prosciutto which you enjoy eating. Or, try Prosciutto di Parma, which translates as Parma Ham, it is full of flavour.
-
Bocconcini are balls of fresh mozzarella. They come in different sizes; we have chosen those about the size of a cherry, known as ciliegine. If you prefer, you could use a large ball and tear it into bite-size pieces. Alternatively, use buffalo mozzarella or for a special treat, a ball of burrata cheese would be delicious.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- For the best flavour, my preference is Extra Virgin Olive Oil.
- If you do not have red wine vinegar, you could also use sherry, apple cider or balsamic.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- Please note, the nutritional information is based on four servings. It does not include what the salad is served with. The nutritional information is an estimate only.Â
This salad is so refreshing and perfect for the summer. The addition of mozarella is perfect
Hi Jeannie, I am so pleased that you like the Peach and Prosciutto Salad. Thank you for letting me know. 🙂
Such a lovely and delicious salad!
Hi Pam, I am so pleased to hear that you enjoyed the Peach and Prosciutto Salad. Thank you so much for letting me know. 🙂
Love this combination so much! I would eat this every day if I could!
Hi Molly, I do agree, the flavours are so delicious together. 🙂
I brought this to a picnic and everyone loved it! I used half white and half yellow peaches and the colors were so pretty! I served it with a few slices of crusty bread like you suggested. Amazing!
Hi Maria, I am so pleased that you enjoyed the Peach and Prosciutto Salad. Thank you for letting me know. 🙂