The pairing of tomatoes with mozzarella is a classic one, the base of delicious caprese salads and toasts. Add prosciutto, and you’ve hit the Italian trifecta! Crisping up the prosciutto is what takes the salad to the next level. I love the pairing of peaches and tomatoes in this twist on a peach caprese salad, the sweet juices of both pair together nicely, especially when they mix with the herby basil vinaigrette.
This mix of fresh summer seasonal ingredients is great for outdoor entertaining. With warm temperatures I find myself making quick salads with limited oven usage 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.
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.
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.
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.
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. If you like heirloom tomatoes check out these other recipes here.
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 is used both in the vinaigrette and to garnish the summery salad. The herb classically pairs well with both tomatoes and peaches.
Add the vinaigrette ingredients together and whisk to combine.
Next, broil the prosciutto 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.
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