This Peach Salad with Mozzarella and Prosciutto Recipe is an absolute celebration of summer’s best flavors coming together in one divine dish. Juicy, fragrant peaches pair beautifully with creamy mozzarella and the salty elegance of thinly sliced prosciutto, while peppery rocket and a zesty mustard-lemon dressing lift every bite to a new level of freshness and sophistication. It’s a recipe that’s effortless to make yet looks and tastes like something you’d be thrilled to serve to friends and family on a sunny afternoon.
Ingredients You’ll Need
For a dish this simple and stunning, every ingredient counts. These fresh, straightforward components create a perfect harmony of texture, flavor, and color that’s hard to beat in a salad.
- Peaches: Choose ripe, juicy peaches for natural sweetness and a luscious, tender bite.
- Rocket (arugula): Adds a peppery green note to balance the sweet and creamy elements.
- Buffalo or cow’s milk mozzarella: The creamy, milky cheese provides soft, delicate richness to the salad.
- Prosciutto or jamon serrano: Thinly sliced for a salty, savory contrast that elevates every mouthful.
- Fresh lemon juice: Brings brightness and light acidity to the dressing.
- Dijon mustard: Adds a subtle tang and a little depth to the dressing.
- Extra virgin olive oil: Rich and fruity, this binds the dressing and coats the salad with luscious flavor.
- Salt and pepper: Essential seasonings to enhance and balance all the flavors.
How to Make Peach Salad with Mozzarella and Prosciutto Recipe
Step 1: Cut the Peaches with Care
Start by halving your peaches and removing the seed inside. Depending on their size, slice each half into two or three wedges. Doing this carefully preserves the juicy texture so the peaches shine in the salad without falling apart.
Step 2: Whisk Up the Perfect Dressing
For the dressing, combine fresh lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper in a jar. Shake it vigorously until everything emulsifies into a smooth, tangy dressing that will brighten every ingredient.
Step 3: Give the Rocket a Flavorful Toss
Toss your rocket leaves lightly in about two tablespoons of the dressing. This step infuses a peppery bite with zesty dressing flavor while keeping the greens crisp and vibrant.
Step 4: Tear the Mozzarella into Bite-Sized Pieces
Take your ball of mozzarella and tear it gently into rustic torn pieces rather than slicing. The fluffy chunks add lovely creaminess and soft texture that contrasts beautifully with the other ingredients.
Step 5: Assemble and Drizzle to Finish
On a large serving platter, arrange the dressed rocket, peach wedges, and mozzarella pieces. Drape prosciutto slices artfully over the top, then drizzle the remaining olive oil over the salad for a glossy, inviting finish. Serve immediately to enjoy at its freshest.
How to Serve Peach Salad with Mozzarella and Prosciutto Recipe
Garnishes
Fresh herbs such as basil or mint bring a lovely aromatic lift and extra green color if you want to add a little flourish. A sprinkle of toasted pine nuts or crushed pistachios adds an unexpected crunch and a nutty note that’s delightful.
Side Dishes
This salad pairs incredibly well with crusty artisan bread or freshly baked focaccia to soak up the flavorful dressing. Light grilled chicken or seafood dishes complement the salad nicely if you want to create a fuller meal.
Creative Ways to Present
For a crowd-pleaser, consider assembling the salad on a large wooden board for elegant rustic charm. Or layer the ingredients in individual clear glass bowls for personal servings that show off all the beautiful colors and textures within the Peach Salad with Mozzarella and Prosciutto Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately when possible—keep the dressing in a sealed jar and the peaches, rocket, mozzarella, and prosciutto in airtight containers in the fridge. This helps maintain freshness and texture for up to a day or two.
Freezing
Due to the fresh nature of this salad, freezing is not recommended as peaches and mozzarella lose their texture and flavor after thawing.
Reheating
This Peach Salad with Mozzarella and Prosciutto Recipe is best enjoyed fresh and cold, so reheating isn’t applicable. Just toss together right before serving for peak flavor and crunch.
FAQs
Can I use canned or frozen peaches for this salad?
Fresh peaches are definitely the way to go here to keep the bright flavor and firm texture, but if fresh peaches aren’t available, thawed frozen peaches can work in a pinch—just be mindful they’ll be softer and less juicy.
Is there a good substitute for prosciutto?
If prosciutto isn’t your favorite, jamon serrano is an excellent Spanish alternative. You can also try thinly sliced serrano ham or even smoked turkey for a milder flavor without losing the savory contrast.
Can I prepare the salad in advance for a picnic?
Assembling this salad ahead is possible, but keep the dressing separate and add it just before serving to prevent the rocket from wilting and peaches from becoming soggy. Pack prosciutto well to avoid drying out.
What type of mozzarella works best?
Buffalo mozzarella is ideal for its creaminess and fresh milky taste, but cow’s milk mozzarella is a great alternative and usually easier to find. Just look for a fresh, soft ball to tear into pieces.
Can I add other fruits or vegetables to this salad?
Absolutely! Adding slices of cucumber, cherry tomatoes, or even a handful of fresh berries like blueberries can add exciting texture and flavor contrasts while keeping the overall vibe light and fresh.
Final Thoughts
If you’re looking to brighten up your menu with a dish that feels effortlessly elegant, the Peach Salad with Mozzarella and Prosciutto Recipe is a must-try. It’s a wonderful way to embrace seasonal produce while enjoying a perfect balance of sweet, salty, creamy, and peppery flavors. Invite your loved ones to the table and watch this fresh salad disappear in no time—trust me, it’s a favorite for good reason!
Print
Peach Salad with Mozzarella and Prosciutto Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A refreshing and simple Peach Salad featuring juicy peaches, peppery rocket (arugula), creamy buffalo mozzarella, and savory prosciutto, all dressed in a tangy lemon Dijon vinaigrette. Perfect as a light lunch or appetizer.
Ingredients
Salad
- 3 small peaches or 2 large peaches
- 4 cups loosely packed rocket/arugula
- 150g (5oz) ball buffalo or cow’s milk mozzarella (about 1 ball)
- 4 slices prosciutto or jamon serrano (about 70g/2.5 oz)
Dressing
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 4 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cut peach: Halve the peaches and remove the pits. Cut each half into two pieces; if the peaches are large, cut each half into thirds for bite-sized slices.
- Dressing: Combine lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper in a jar. Secure the lid and shake vigorously until the dressing is well emulsified.
- Toss rocket: Place the rocket (arugula) in a mixing bowl and toss it with approximately 2 tablespoons of the prepared dressing to lightly coat the greens.
- Mozzarella: Tear the mozzarella ball into bite-sized pieces using your hands for a rustic texture.
- Assemble: On a large plate or serving platter, arrange the dressed rocket, sliced peaches, and torn mozzarella. Drape the prosciutto slices around or over the salad. Drizzle the remaining olive oil from the dressing jar over the assembled salad. Serve immediately to enjoy the fresh flavors.
Notes
- You can substitute prosciutto with jamon serrano or thinly sliced smoked turkey for a different protein option.
- Ensure peaches are ripe but firm enough to slice neatly.
- This salad is best served immediately to keep the greens crisp and the flavors fresh.
- For a vegetarian version, omit the prosciutto.
