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
Scale
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.
