Peach and Tomato Mozzarella Salad with Crispy Prosciutto
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This peach and tomato mozzarella salad is a vibrant summer salad that pairs ripe seasonal produce with creamy mozzarella, salty crispy prosciutto, peppery arugula, and a bright basil vinaigrette. The combination works because the sweet peaches and acidic tomatoes balance the richness of the cheese and prosciutto, while fresh basil and lemon keep the dish bright. Crisping up the prosciutto is what takes the salad to the next level.
This mix of fresh summer seasonal ingredients is great for outdoor entertaining. Plus, it only takes 15 minutes to pull together! With warm temperatures I often make quick, no-cook salads to keep cool. I like to lay out all of the ingredients over the arugula in a serving bowl or platter with the dressing drizzled over the top. I find this a more aesthetically pleasing way of serving the salad, putting the orange and pink colors of the peaches and deep red colors of the tomatoes on full display. If plating dishes ahead of serving, toss the salad with the dressing beforehand so the ingredients are evenly coated and distributed. If you’re a fan of these end-of-summer flavors try this heirloom tomato caprese salad with grilled bread or this tomato salad with tomato buttermilk dressing.
Why You’ll Love This Recipe
- Sweet and savory – Juicy peaches and ripe tomatoes balance the salty, crispy prosciutto and creamy fresh mozzarella.
- Fresh summer flavor – Peppery arugula and a bright basil vinaigrette bring plenty of fresh flavor without making the salad feel heavy.
- Quick and easy – This summer salad takes just 15 minutes to prepare, making it ideal for weeknight dinners and outdoor entertaining.
Key Ingredients in This Recipe
- Prosciutto – Strips of thinly sliced prosciutto broiled until crispy on both side adds a salty and crunchy element to this salad. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
- Arugula – This green has a distinct, peppery flavor that pairs well with the creamy mozzarella. Substitute with butter lettuce or romaine in this recipe if desired.
- Peaches – Look for peaches that are both vibrant in color and firm to the touch but still “give” just a bit. Peaches ripen and sweeten over time after being picked so opt to pick firmer peaches if shopping a few days in advance. They are in season from June to late August so stock up while they’re at their peak.
- Tomatoes – I like to go for a combination of heirloom tomatoes and cherry tomatoes for a visually appealing contrast though you can use just one or the other. With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors.
- Mozzarella – Tear fresh mozzarella into pieces for a rustic look on this salad or chop into pieces or slices if desired. For a creamier twist, swap burrata for the mozzarella.
- Basil – Basil is used both in the vinaigrette and to garnish the summery salad. The herb classically pairs well with both tomatoes and peaches.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Watch the prosciutto closely while broiling because it can go from crisp to burnt very quickly. Broil it in a single layer and check it frequently, flipping once it begins to turn golden brown.
Swaps and Substitutions
- Peaches: Use nectarines instead of peaches, or substitute another ripe stone fruit such as plums.
- Tomatoes: Use heirloom tomatoes, cherry tomatoes, or a combination of varieties. Choose ripe, flavorful tomatoes for the best results.
- Mozzarella: Substitute burrata for fresh mozzarella for an especially creamy variation.
- Arugula: Swap the arugula for butter lettuce, baby spinach, or romaine for a milder green.
- Prosciutto: Crispy bacon can be substituted for the prosciutto for a similar salty, crunchy element.
- Basil: Fresh basil is best for the vinaigrette, but parsley can be added or substituted if needed.
- Lemon juice: Substitute champagne vinegar or white wine vinegar for a slightly different vinaigrette.
How to Make Peach and Tomato Salad (Step-by-Step)
Add the vinaigrette ingredients together and whisk to combine.
Lay the prosciutto on a baking tray and broil it until crispy.
Add the arugula to a bowl or platter and top with the peaches, tomatoes, avocado and mozzarella. Drizzle the salad with the basil vinaigrette then top with crispy prosciutto and basil and serve.
How to Serve This Recipe
- As a side dish: Serve alongside grilled steak, chicken, roasted salmon, or another summer main course.
- As a light main: Add extra mozzarella or crispy prosciutto and serve with crusty bread for a satisfying warm-weather meal.
- For entertaining: Arrange the arugula, peaches, tomatoes, avocado, and mozzarella on a large platter and drizzle with the basil vinaigrette just before serving.
- At room temperature: Let the ingredients sit at room temperature briefly before serving so the flavors of the peaches, tomatoes, and mozzarella are more pronounced.
- With grilled meat: Pair with grilled steak or roasted salmon for an easy summer dinner.
How to Store This Recipe
- Salad: Store leftover salad in an airtight container in the refrigerator for up to 1 day for the best texture.
- Dressing: Store the basil vinaigrette separately in an airtight container in the refrigerator for up to 2 days.
- Prosciutto: Store crispy prosciutto separately from the salad so it stays crunchy.
- Make-ahead: Prepare the vinaigrette and crisp the prosciutto ahead of time, then assemble the salad just before serving.
- Leftovers: If the salad has already been dressed, the arugula and peaches will soften as they sit, so leftovers are best eaten as soon as possible.
FAQ – Frequently Asked Questions
Yes, parts of peach and tomato mozzarella salad can be prepared ahead of time. The basil vinaigrette can be made up to 2 days in advance, and the peaches can be sliced ahead of serving. For the best texture, assemble and dress the salad shortly before serving.
Choose peaches that are fragrant, vibrant in color, and firm but give slightly when pressed. Ripe yellow peaches work especially well because their sweetness complements the acidity of the tomatoes and lemony basil vinaigrette.
Yes, burrata makes an excellent substitute for fresh mozzarella in peach and tomato mozzarella salad. Its creamy center pairs especially well with the sweet peaches, ripe tomatoes, and crispy prosciutto.
Peach and tomato mozzarella salad pairs well with grilled or seared steak, roasted salmon, grilled chicken, or crusty bread. It also works as a light main course for a summer lunch or dinner.
To keep peach and tomato mozzarella salad from getting soggy, assemble it shortly before serving and add the basil vinaigrette just before eating. Keeping the crispy prosciutto separate until the last minute also helps maintain its crunch.
Other Recipes to Try
If you loved preparing and serving this peach and tomato mozzarella salad, give one of other favorite summer salads a try. Follow me on Instagram for more updates!
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Peach and Tomato Mozzarella Salad with Crispy Prosciutto
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Ingredients:
For the basil vinaigrette:
- ¼ cup extra-virgin olive oil
- ¼ packed cup basil leaves, chopped
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For assembly:
- 3 ounces prosciutto
- 5 ounces wild arugula
- 2 medium yellow peaches, pitted and sliced
- 1 medium heirloom tomato, thinly sliced
- ½ cup halved cherry tomatoes
- 1 medium Haas avocado, pitted, peeled and sliced
- 4 ounces fresh mozzarella, torn into pieces
- Basil leaves, for garnish
Instructions:
For the basil vinaigrette:
- In a small bowl whisk together the olive oil, chopped basil, lemon juice, and garlic. Season to taste with salt and pepper and set aside until ready to use.
- The dressing can be made up to 2 days in advance and stored refrigerated in an airtight container until ready to use.
For assembly:
- Heat oven to broil on high. Lay the slices of prosciutto out on a baking sheet in a single layer. Broil until the prosciutto is golden, about 1 to 2 minutes.
- Flip the prosciutto with tongs and continue to broil until crispy, about an additional minute. Be sure to check on the prosciutto frequently so it does not burn.
- Add the arugula to a large salad bowl or platter. Top with the slices of peaches, tomatoes, avocado and mozzarella.
- Drizzle with the dressing and top with crispy prosciutto. Garnish with basil and serve.
Notes:
Nutrition:
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It’s 110 degrees where I live in California right now so I was looking for a recipe that required minimal heat! I didn’t have prosciutto so I used bacon I had which did the trick to provide a salty crunch. I’m normally not someone that is excited to just have salad for dinner as a main but MY GOD this is now the exception. I cut the recipe in half and it was more than enough for two people. The dressing was so easy and I had such a special Summer meal! Thanks Kylie!
So happy to hear you enjoyed the recipe Crosby! Thank you so much for sharing!
10/10!! A very filling salad with ALL the fresh summer ingredients. Really fun to go to the farmers market and then put this together. We did this 4th of July. Quick and easy. Delicious.
We had this salad last night and it was excellent – so many delicious tastes in a single salad. And the dressing was perfect as well. We had five of us at the dinner table, and we were all in agreement – this a salad we will have over and over again!