Trite as this might sound, Arugula Prosciutto Peach Salad is summer on a plate. Peaches at the peak of the season, young arugula – or rocket as Australians call it, basil leaves, homemade pesto (hopefully) speaks of sunshine, hot nights or days when you want something you don’t have to cook. Not only is this salad pretty and flavorful but it takes mere moments to throw together. Perfect for lunch or a light dinner either as a main or a starter. White or yellow peaches, it doesn’t matter, just make sure they’re ripe and delicious as they’re the main star of this show. I opted for not making as salad dressing because it doesn’t need one. I have said in the recipe you could use store-bought pesto in a pinch but honestly, make your own. It takes a couple of minutes & is well worth it.
Lovonis Lark
recipes + wellness
Peach, Arugula & Prosciutto Salad
Not only is this salad pretty and flavorful but it takes mere moments to throw together. Perfect for lunch or a light dinner when peaches are at their finest. White or yellow peaches doesn’t matter, just make sure they’re ripe and delicious as they’re the main star of the recipe.
Servings: 3
- 4 good handfuls arugula rocket
- 3 ripe peaches, pitted and sliced
- 4 oz (113g) fresh mozzarella, (or burrata if you can find it), torn
- 4 oz (113g) thinly sliced prosciutto
- 1 to 2 Tbsp balsamic glaze or balsamic vinegar
- 1 Tbsp olive oil
- a good pinch sea salt & freshly ground pepper
- 2 Tbsp pesto homemade or really good store-bought
- 3 Tbsp pine nuts no need to toast them unless you want to
- Basil leaves for garnish
- Arrange the arugula on three salad plates or one platter.
- Top with the peach slices, mozzarella then drape about the prosciutto in loose bundles.
- Drizzle with balsamic glaze, oil and sprinkle with pinch of salt and pepper.
- Dollop small spoonfuls of the pesto around on the salad. Scatter the pine nuts over the top. Add the basil leaves. Serves 2 to 3.