If you’re looking for a salad that bursts with juicy sweetness, savory depth, and fresh peppery notes all in one bite, the Peach and Prosciutto Salad with Mozzarella and Arugula Recipe is your new go-to. This vibrant dish perfectly balances ripe peaches with salty prosciutto, creamy mozzarella, and a bright lemony vinaigrette, making for an effortless yet impressive combination that’s ideal for warm days or anytime you want a refreshing, flavorful salad. It’s light, colorful, and packed with textures that will keep you coming back for more.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity, so you only need a handful of fresh, high-quality ingredients. Each one plays a crucial role in delivering the perfect harmony of taste, texture, and color:
- Peaches: Choose ripe but firm peaches for juicy sweetness and a pleasant bite.
- Arugula (rocket): Offers a peppery, slightly bitter base that contrasts beautifully with the fruitiness.
- Mozzarella: Use buffalo or cow’s milk mozzarella for creamy, fresh dairy notes that melt in your mouth.
- Prosciutto: Thin slices of this salty, cured ham add an irresistible savory dimension.
- Fresh lemon juice: Adds brightness and a tangy lift to the dressing.
- Dijon mustard: Gives the dressing a subtle kick and helps emulsify the oil and lemon juice.
- Extra virgin olive oil: Provides richness and ties the dressing together with fruity undertones.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
How to Make Peach and Prosciutto Salad with Mozzarella and Arugula Recipe
Step 1: Prepare the Peaches
Start by halving the peaches and removing the pit. For smaller peaches, quarter each half; for larger ones, cutting into smaller slices works better. This ensures bite-sized pieces that are easy to enjoy and mix beautifully with the other ingredients.
Step 2: Whip Up the Dressing
In a jar or small bowl, combine fresh lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper. Shake or whisk vigorously until the mixture emulsifies into a smooth, vibrant dressing that will elevate every leaf and slice it touches.
Step 3: Toss the Arugula
Lightly dress about half the vinaigrette over the arugula in a large bowl. This step is key to coating the peppery greens without weighing them down, allowing their natural flavor to shine through while bringing the salad components together.
Step 4: Tear the Mozzarella
Instead of slicing, tear the mozzarella ball into rustic chunks. This creates varied textures and makes the salad feel more homemade and inviting, with creamy pockets that complement both the fruit and the salty prosciutto.
Step 5: Assemble Your Salad
On a large platter or individual plates, arrange the dressed arugula as the base. Scatter the peach slices and mozzarella chunks on top, then drape the prosciutto slices artfully around or over the salad. Finish with a drizzle of the remaining dressing for an added burst of flavor. Serve immediately to enjoy the freshest textures and bright flavors.
How to Serve Peach and Prosciutto Salad with Mozzarella and Arugula Recipe
Garnishes
For an elegant touch, sprinkle toasted pine nuts or slivered almonds on top. Fresh herbs like basil or mint can add even more aroma and complexity. A light dusting of cracked black pepper or a few drops of balsamic glaze also enhance the presentation and taste.
Side Dishes
This salad pairs wonderfully with crusty artisan bread, a chilled white wine, or light grilled chicken for a more substantial meal. It’s also a fantastic starter for summer barbecues or a refreshing side for heavier dinners.
Creative Ways to Present
Try serving this salad in a mason jar for a picnic, or pile the ingredients into individual small bowls for a party. For a colorful twist, add other stone fruits like nectarines or pluots, or sprinkle with edible flowers to impress guests with visual flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately when possible—keep arugula dry and refrigerated, peaches sliced in an airtight container, and mozzarella wrapped tightly. Combine just before serving to maintain freshness and texture.
Freezing
This salad is not suitable for freezing due to the delicate texture of the fresh peaches, mozzarella, and arugula which would become mushy or wilt upon thawing.
Reheating
Since this is a cold, fresh salad, reheating is not recommended. It tastes best served fresh and chilled to keep all the flavors bright and the ingredients crisp.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches are best for this recipe because they provide natural sweetness and texture that canned peaches often lack. If fresh aren’t available, opt for the highest quality canned peaches packed in juice and drain them well.
Is there a substitute for prosciutto?
You can use jamon serrano or even thinly sliced smoked turkey or ham for a different but still savory element. Just choose something thinly sliced and flavorful to mimic the saltiness and texture of prosciutto.
Can I make this salad vegan?
To make a vegan version, replace mozzarella with a plant-based cheese alternative and use a vegan prosciutto substitute or roasted, thinly sliced vegetables like eggplant or zucchini for that bite of savoriness.
What kind of olive oil works best?
A good quality extra virgin olive oil with fruity and peppery notes complements the salad best. Avoid mild or overly bitter oils, as the dressing needs balance to highlight the fresh ingredients.
How long does this salad stay fresh?
For optimal taste and texture, it’s best eaten the day it’s made. If stored correctly, salad components can last 1–2 days separately, but once combined, the salad softens quickly.
Final Thoughts
Now you have the perfect plan to create the Peach and Prosciutto Salad with Mozzarella and Arugula Recipe, a delightfully fresh and sophisticated dish that never fails to impress. Give it a try for your next lunch or light dinner—once you taste how all these simple ingredients come together, this salad will become a cherished favorite. Enjoy every sweet, salty, creamy bite!
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Peach and Prosciutto Salad with Mozzarella and Arugula Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Description
A refreshing and vibrant Peach Salad combining sweet juicy peaches, peppery arugula, creamy mozzarella, and savory prosciutto, all brought together with a tangy Dijon lemon vinaigrette. Perfect as a light lunch or appetizer, this salad balances fresh and savory flavors for a delightful summer dish.
Ingredients
Salad
- 3 small peaches or 2 large peaches
- 4 cups loosely packed rocket/arugula
- 150g/5oz ball buffalo or cow’s milk mozzarella (approximately 1 ball)
- 4 slices prosciutto (or jamon serrano, about 70g/2.5 oz)
Dressing
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 4 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cut peach: Halve the peaches and remove the pit. Cut each half into two pieces. For larger peaches, cut each half into thirds to ensure bite-sized pieces.
- Make dressing: In a jar, combine lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper. Shake well until fully emulsified and smooth.
- Toss rocket: Place the rocket/arugula in a large bowl and toss it with about 2 tablespoons of the dressing to lightly coat the leaves.
- Prepare mozzarella: Tear the mozzarella ball into bite-sized pieces by hand to preserve its creamy texture.
- Assemble salad: Arrange the dressed rocket on a large plate or platter. Scatter the peach pieces and torn mozzarella evenly on top. Drape the prosciutto slices around the salad. Finally, drizzle the remaining vinaigrette over everything. Serve immediately for freshest taste.
Notes
- You can substitute prosciutto with jamon serrano or omit for a vegetarian option.
- Use ripe but firm peaches for best texture and flavor.
- If buffalo mozzarella is unavailable, cow’s milk fresh mozzarella works well.
- For a vegan version, omit mozzarella and prosciutto and add toasted nuts or seeds.
- The salad is best served fresh and not suitable for make-ahead as peaches may release juice.
