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.Make sure all ingredients are at room temperature for the best eating experience.
Course: Side Salad
Keyword: peach salad, Summer Salad
3small peaches or 2 large peaches
4cupsloosely packed rocket/arugula
150g/5ozball buffalo or cow’s milk mozzarella (1 ball, ok it slightly less or more)
4slicesprosciutto (or jamon serrano, about 70g/2.5 oz; for other subs see Note 1)
1 1/2tbspfresh lemon juice
1 1/2tspDijon mustard
4 1/2tbspextra virgin olive oil
1/4tspeach salt and pepper
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!
1. Other cold cuts you can substitute: thinly sliced pancetta, coppa/capocollo, bresaola. For a non-meat option, sliced marinated artichokes are excellent in this salad.