Description
A refreshing salad with peaches, prosciutto, and mozzarella, drizzled with a homemade basil dressing.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- ¼ packed cup basil leaves, (chopped)
- 2 tablespoons lemon juice
- 1 clove garlic, (minced)
- to taste Kosher salt
- to taste Freshly ground black pepper
- 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)
- for garnish Basil leaves
Instructions
- 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.
- 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
- This salad is best served immediately for optimal freshness.
- Use ripe peaches for the best flavor.
- Feel free to substitute other greens if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: mixing and broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg