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
Scale
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.
