Peach Salad
This is a classic Peach Salad, simple as it is supposed to be, intended to make the most of juicy sweet peaches when they are in season! It's a magical summer salad combination – sweet peaches, salty prosciutto, creamy buffalo mozzarella and the pepper rocket/arugula.
Ingredients
SALAD
- ▢ 3 small peaches or 2 large peaches
- ▢ 4 cups loosely packed rocket/arugula
- ▢ 150g/5oz ball buffalo or cow’s milk mozzarella 1 ball, ok it slightly less or more
- ▢ 4 slices prosciutto or jamon serrano, about 70g/2.5 oz; for other subs see Note 1
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 each salt and pepper
Instructions
- Cut peach: Halve peaches. Remove seed. Cut each half into half again. If your peaches are really large, cut each half into thirds.
- Dressing: Combined dressing ingredients in a jar and shake well.
- Toss rocket in ~2 tbsp of dressing.
- Mozzarella: Tear mozzarella into pieces.
- Assemble: Arrange rocket, peaches, mozzarella on a large plate or platter. Drape prosciutto around salad. Drizzle remaining oil over the salad. Serve!
Notes
This recipe is sponsored by Mediterranean Supermarket