Summer Peach & Prosciutto Wrap Salad

Name: Summer Peach & Prosciutto Wrap Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4

salad peach prosciutto summer wraps italian fresh lunch

Salads

This elegant salad features grilled peaches wrapped in salty prosciutto atop peppery arugula with creamy mozzarella, all dressed in a honey-balsamic vinaigrette for the perfect summer lunch.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 10

Ingredients

4 large4 large ripe but firm peaches, pitted and quartered
16 slices16 slices prosciutto di Parma, thinly sliced
150g5 oz baby arugula
100g3 cups mixed salad greens
225g8 oz fresh mozzarella, torn into pieces
200g1 1/2 cups cherry tomatoes, halved
1/2 small1/2 small red onion, thinly sliced
20 leaves20 leaves fresh basil leaves
60g1/2 cup pine nuts, toasted
90ml6 tbsp extra virgin olive oil
45ml3 tbsp aged balsamic vinegar
15ml1 tbsp honey
5ml1 tsp Dijon mustard
15ml1 tbsp fresh lemon juice
to tasteto taste salt and freshly ground black pepper
15ml1 tbsp olive oil (for grilling)
for finishingfor finishing flaky sea salt

Instructions

Wrap each 4 large4 large ripe but firm peaches quarter with a slice of 16 slices16 slices prosciutto di Parma, securing with toothpick if needed.
Brush wrapped peaches lightly with 15ml1 tbsp olive oil (for grilling).
Heat grill pan or outdoor grill to medium-high heat. Grill wrapped peaches 2-3 minutes per side until prosciutto is crispy and peaches have grill marks.
Meanwhile, prepare vinaigrette: Whisk 45ml3 tbsp aged balsamic vinegar, 15ml1 tbsp honey, 5ml1 tsp Dijon mustard, and 15ml1 tbsp fresh lemon juice. Slowly drizzle in 90ml6 tbsp extra virgin olive oil while whisking to emulsify. Season with to tasteto taste salt and freshly ground black pepper.
In large serving bowl, combine 150g5 oz baby arugula, 100g3 cups mixed salad greens, 200g1 1/2 cups cherry tomatoes, and 1/2 small1/2 small red onion.
Toss salad with half the vinaigrette.
Arrange dressed greens on platter or individual plates.
Top with 225g8 oz fresh mozzarella pieces and grilled prosciutto-wrapped peaches.
Scatter 20 leaves20 leaves fresh basil leaves leaves and 60g1/2 cup pine nuts over salad.
Drizzle with remaining vinaigrette and finish with for finishingfor finishing flaky sea salt and freshly cracked pepper.

Ingredients

id: ripe_peaches metric: 4 large imperial: 4 large name: ripe but firm peaches, pitted and quartered
id: prosciutto metric: 16 slices imperial: 16 slices name: prosciutto di Parma, thinly sliced
id: baby_arugula metric: 150g imperial: 5 oz name: baby arugula
id: mixed_greens metric: 100g imperial: 3 cups name: mixed salad greens
id: fresh_mozzarella metric: 225g imperial: 8 oz name: fresh mozzarella, torn into pieces
id: cherry_tomatoes metric: 200g imperial: 1 1/2 cups name: cherry tomatoes, halved
id: red_onion metric: 1/2 small imperial: 1/2 small name: red onion, thinly sliced
id: fresh_basil metric: 20 leaves imperial: 20 leaves name: fresh basil leaves
id: pine_nuts metric: 60g imperial: 1/2 cup name: pine nuts, toasted
id: olive_oil metric: 90ml imperial: 6 tbsp name: extra virgin olive oil
id: balsamic_vinegar metric: 45ml imperial: 3 tbsp name: aged balsamic vinegar
id: honey metric: 15ml imperial: 1 tbsp name: honey
id: dijon_mustard metric: 5ml imperial: 1 tsp name: Dijon mustard
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: olive_oil_grilling metric: 15ml imperial: 1 tbsp name: olive oil (for grilling)
id: flaky_sea_salt metric: for finishing imperial: for finishing name: flaky sea salt

Instructions

Wrap each {ripe_peaches} quarter with a slice of {prosciutto}, securing with toothpick if needed.
Brush wrapped peaches lightly with {olive_oil_grilling}.
Heat grill pan or outdoor grill to medium-high heat. Grill wrapped peaches 2-3 minutes per side until prosciutto is crispy and peaches have grill marks.
Meanwhile, prepare vinaigrette: Whisk {balsamic_vinegar}, {honey}, {dijon_mustard}, and {lemon_juice}. Slowly drizzle in {olive_oil} while whisking to emulsify. Season with {salt_pepper}.
In large serving bowl, combine {baby_arugula}, {mixed_greens}, {cherry_tomatoes}, and {red_onion}.
Toss salad with half the vinaigrette.
Arrange dressed greens on platter or individual plates.
Top with {fresh_mozzarella} pieces and grilled prosciutto-wrapped peaches.
Scatter {fresh_basil} leaves and {pine_nuts} over salad.
Drizzle with remaining vinaigrette and finish with {flaky_sea_salt} and freshly cracked pepper.

Tips

Peach Selection: Choose peaches that smell sweet but are still firm to prevent falling apart when grilling.

Prosciutto Wrapping: Don't wrap too tightly - prosciutto will shrink when cooked. One wrap around is perfect.

Indoor Option: Use a grill pan or broiler if outdoor grilling isn't available.

Make-Ahead: Grill peaches up to 2 hours ahead and keep at room temperature. Dress salad just before serving.

Cheese Options: Burrata or goat cheese make luxurious alternatives to mozzarella.

Nut Alternatives: Marcona almonds or chopped pistachios work beautifully in place of pine nuts.

Wine Pairing: Serve with crisp rosé or Pinot Grigio to complement the sweet-savory flavors.

Presentation: For elegant individual servings, fan peach wraps around edge of plate with greens in center.