Peach and Tomato Mozzarella Salad with Crispy Prosciutto

crispy prosciutto with peaches, tomatoes, mozzarella and arugula with basil vinaigrette

Peach and Tomato Mozzarella Salad with Crispy Prosciutto

Slices of sweet peaches paired with juicy ripe tomatoes, fresh mozzarella and crispy, salty broiled prosciutto over wild arugula with a fresh basil vinaigrette.

Course Salad

Cuisine Italian

Keyword arugula, basil, cherry tomato, crispy prosciutto, heirloom tomato, mozzarella, peach, peaches, prosciutto, tomato

Prep Time 10

Cook Time 5

Servings

Calories 425kcal

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

US Customary - Metric

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.

Nutrition