Peach Salad with Mozzarella and Prosciutto

balsamic glaze over caprese salad made with peaches on white platter

Peach Salad with Mozzarella and Prosciutto

This peach salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

4 medium peaches sliced thin
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt adjust to taste
⅛ teaspoon freshly ground black pepper adjust to taste
8 ounces spring mix or baby spinach roughly chopped or torn bite-size
4 ounces mozzarella pearls ciliegine or bocconcini - halved as needed
2 ounces prosciutto torn bite-size
12 basil leaves sliced very thin or torn
2 tablespoons balsamic glaze adjust to taste

Instructions

Place the sliced peaches in a mixing bowl and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Toss to coat.
On a large platter, or in the same mixing bowl, layer the spring mix, peaches, mozzarella, prosciutto, and basil. Drizzle with balsamic glaze.

Nutrition