Pure simplicity, this Peach and Prosciutto Salad is the perfect summer dish. As with all my salads it’s the perfect combination of sweet and salty, crunchy and soft, crisp and juicy…. This Peach and Prosciutto salad is not different. It’s a feast of flavours, textures and colours on one plate. Just what you’ve come to expect of my salads.
I really do prefer light meals during the summer months. And whether this is your main or a side, this Peach and Prosciutto Salad is definitely perfect for those hot weather days. It’s also a great lunch or picnic dish. Especially if you keep the dressing on the side, it won’t wilt or go soggy easily and is perfect to prep in advance.
I do consider myself a Salad queen, if I must say so myself (with a wink and a cheeky smile). So please do check out some of my other delicious Salad offerings.
Peach and Prosciutto Salad
Ingredients
- 3 – 4 Large Ripe Cling Peaches or similar Sliced
- 150 grams Butter lettuce or other salad leaves Roughly chopped
- 40 grams Wild Rocket
- 200 grams Baby heirloom/exotic tomatoes Quartered/Halved
- 100 grams Prosciutto or Parma ham
- 40 grams Toasted Pine Nuts
- ¼ cup Seed Mix
- Parmesan Shavings For garnish
- Salt and freshly ground Black Pepper to taste
- Salad dressing of your choice
Instructions
- Prepare your ingredients
- Lightly toast the pine nuts in a dry frying pan on medium heat until lightly golden. Ensuring not to burn. Set aside
- Add your halved baby tomatoes to a large bowl and season with salt and freshly ground black pepper
- Rough chop the lettuce then add along with the rocket to the tomatoes
- Quarter the peaches and remove the pit, then halve each quarter
- Add the seeds and nuts to the salad, the add the sliced peaches and slices of prosciutto
- Finish off by thinly shaving parmesan over the top with a vegetable peeler
- Dress with a salad dressing of your choice just before serving
- Note: a creamy style salad dressing works great with this salad, or simply drizzle with balsamic vinegar and olive oil
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