Peach Salad with Prosciutto, Fresh Mozzarella, and Basil Vinaigrette

Peach and prosciutto salad in a white bowl.

Peach Salad with Prosciutto, Fresh Mozzarella, and Basil Vinaigrette

Course: Salad

Cuisine: Italian

Diet: Gluten Free

Keyword: peach prosciutto salad, peach salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 346kcal

A peach salad that is completely effortless and a best bet for summer meals. Just zip the dressing in the blender and throw it all in a bowl.

Print Recipe

US Customary - Metric

Equipment

Ingredients

4 ounces arugula
8 slices prosciutto
2 peaches
4 ounces fresh mozzarella cheese
1 cup basil leaves lightly packed
5 tablespoon olive oil
2 teaspoon red wine vinegar
1 clove garlic
kosher salt

Instructions

In a mini food processor or blender (I used our small Magic Bullet blender) combine the olive oil, vinegar, salt and basil leaves. Use a Microplane grater to grate the garlic into the mixture. Process just until the dressing is smooth and well-blended.
Slice the peaches in half, and then slice each half into four wedges.
Place the arugula in a serving bowl. Top with peaches and prosciutto slices. Tear the mozzarella into chunks and add them to the bowl. Drizzle with the basil vinaigrette and serve immediately.

Notes

Don't over-process the dressing. The heat from the blades can darken the basil leaves, so stop as soon as it becomes smooth.
If you don't have red wine vinegar, you can substitute white wine or apple cider vinegar.
Be sure to read the post above for tips about ingredients and to find related recipes.

This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

Nutrition