Peach Salad with Mozzarella, Prosciutto, and Lemon-Dijon Dressing Recipe
Introduction
This fresh and vibrant Peach Salad combines juicy peaches, peppery rocket, creamy mozzarella, and savory prosciutto for a delightful balance of flavors. It’s perfect as a light lunch or an elegant starter when you want something quick and impressive.
Ingredients
- 3 small peaches or 2 large peaches
- 4 cups loosely packed rocket/arugula
- 150g (5oz) ball buffalo or cow’s milk mozzarella (about 1 ball)
- 4 slices prosciutto or jamon serrano (about 70g/2.5 oz)
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 4 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Halve the peaches and remove the seeds. Cut each half in half again. If the peaches are very large, cut each half into thirds.
- Step 2: In a jar, combine the lemon juice, Dijon mustard, olive oil, salt, and pepper. Shake well to make the dressing.
- Step 3: Toss the rocket with about 2 tablespoons of the dressing to lightly coat the leaves.
- Step 4: Tear the mozzarella into bite-sized pieces.
- Step 5: On a large plate or platter, arrange the dressed rocket, peach slices, and mozzarella. Drape the prosciutto around the salad and drizzle with the remaining dressing. Serve immediately.
Tips & Variations
- Use ripe but firm peaches for the best texture and sweetness.
- Swap prosciutto with jamon serrano or omit for a vegetarian option.
- Add toasted pine nuts or sliced almonds for extra crunch.
- For a tangier dressing, add a splash of balsamic vinegar.
Storage
This salad is best enjoyed fresh to keep the peaches juicy and arugula crisp. If you must store leftovers, keep the salad and dressing separate in airtight containers in the refrigerator for up to 1 day. When ready to serve, toss them together again gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best to prepare the dressing and slice the peaches ahead, but assemble the salad just before serving to maintain freshness and texture.
What can I use if I don’t have prosciutto?
Jamon serrano or thinly sliced smoked ham are great substitutes. For a vegetarian option, consider adding extra mozzarella or nuts for protein.
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Peach Salad with Mozzarella, Prosciutto, and Lemon-Dijon Dressing Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A refreshing and easy-to-make Peach Salad featuring juicy peaches, fresh rocket (arugula), creamy mozzarella, and savory prosciutto, all brought together with a tangy lemon Dijon dressing. Perfect as a light lunch or appetizer.
Ingredients
Salad
- 3 small peaches or 2 large peaches
- 4 cups loosely packed rocket (arugula)
- 150g (5 oz) ball of buffalo or cow’s milk mozzarella (about 1 ball)
- 4 slices prosciutto or jamon serrano (about 70g / 2.5 oz)
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 salt
- 1/4 tsp freshly ground black pepper
Instructions
- Cut Peach: Halve the peaches and remove the pits. Cut each half into halves again, or into thirds if the peaches are large, to create bite-sized pieces.
- Prepare Dressing: In a jar, combine the fresh lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper. Shake well until fully emulsified.
- Toss Rocket: Place the rocket in a bowl and toss it with about 2 tablespoons of the prepared dressing to lightly coat the leaves.
- Tear Mozzarella: Tear the mozzarella ball into small, bite-sized pieces for easy distribution throughout the salad.
- Assemble Salad: On a large plate or platter, arrange the dressed rocket, peach slices, and mozzarella pieces. Drape the prosciutto slices around the salad. Drizzle the remaining dressing or olive oil over the entire salad. Serve immediately.
Notes
- For a substitute to prosciutto or jamon serrano, consider using smoked turkey slices or thinly sliced cooked chicken for a lighter option.
- This salad is best served fresh as peaches can soften and release juice over time.
- If buffalo mozzarella is unavailable, cow’s milk mozzarella is a fine alternative.
- To make the salad vegan, omit the prosciutto and mozzarella, and replace mozzarella with vegan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Peach Salad, Arugula Salad, Mozzarella Salad, Prosciutto Salad, Summer Salad, Easy Salad, No-Cook Salad
