Peach and Prosciutto Salad

Peach and Prosciutto Salad

Peach and Prosciutto Salad

(Excerpted from Mandy's Gormet Cookbook)


  • 1 cup arugula
  • 1 cup shredded frisée lettuce
  • 1 cup chopped radicchio
  • 1 peach, cut into 6 or 8 segments
  • 2 tablespoons thinly sliced red onion
  • ¼ ball fresh burrata, at room temperature
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons torn basil leaves
  • 2 thin slices prosciutto
  • ⅓ cup Italian Summer Dressing (recipe to follow)

Italian Summer Dressing

  • 1½ cups (375 ml) olive oil
  • ½ cup (125 ml) high-quality balsamic vinegar
  • 1 tablespoon Maldon salt
  • 1 teaspoon freshly ground black pepper


Combine all of the ingredients except the prosciutto in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Serve on a large plate or small platter, and top with the prosciutto slices.

For the Italian Summer Dressing

Combine all the ingredients in a jar and then seal and shake to combine. This dressing will keep in an airtight container, at room temperature, for up to 7 days.


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