📝 About This Recipe
This vibrant salad captures the essence of a Mediterranean summer, balancing the smoky sweetness of grilled stone fruit with the salty, savory crunch of paper-thin prosciutto. Nestled on a bed of peppery wild arugula and topped with creamy buffalo mozzarella, it’s a masterclass in contrasting textures and flavors. A drizzle of aged balsamic reduction and a sprinkle of toasted pine nuts provide the perfect finishing touch for an elegant appetizer or a sophisticated light lunch.
🥗 Ingredients
The Produce
- 4 large Ripe but firm yellow peaches (pitted and cut into thick wedges)
- 5 ounces Wild arugula (washed and spun dry)
- 1/2 cup Fresh basil leaves (torn into small pieces)
- 1/4 cup Fresh mint leaves (finely chiffonaded)
Protein and Dairy
- 4-6 ounces Prosciutto di Parma (thinly sliced)
- 8 ounces Buffalo Mozzarella or Burrata (torn into bite-sized chunks)
The Dressing and Glaze
- 1/4 cup Extra virgin olive oil (high quality cold-pressed)
- 2 tablespoons Aged balsamic glaze (store-bought or homemade reduction)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon Dijon mustard (for emulsification)
- 1 tablespoon Fresh lemon juice (squeezed from half a lemon)
Garnish and Seasoning
- 3 tablespoons Pine nuts (lightly toasted)
- 1/2 teaspoon Flaky sea salt (like Maldon)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
👨🍳 Instructions
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1
Preheat your outdoor grill or an indoor cast-iron grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
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2
In a small bowl, whisk together 1 tablespoon of olive oil and the honey. Lightly brush this mixture onto the cut sides of the peach wedges.
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3
Place the peach wedges onto the hot grill. Sear for 2-3 minutes per side until distinct char marks appear and the fruit softens slightly but maintains its shape.
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4
Remove the peaches from the grill and set them aside on a plate to cool slightly while you prepare the rest of the salad.
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5
In a dry skillet over medium heat, add the prosciutto slices in a single layer. Cook for 1-2 minutes per side until they become crispy and translucent, then drain on paper towels.
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6
In the same dry skillet, quickly toast the pine nuts for 1-2 minutes, shaking the pan constantly until they are golden brown and fragrant.
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7
Prepare the vinaigrette by whisking together the remaining olive oil, lemon juice, Dijon mustard, a pinch of salt, and black pepper in a small jar or bowl.
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8
In a large mixing bowl, gently toss the wild arugula, torn basil, and mint with half of the prepared vinaigrette until the leaves are lightly coated.
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9
Spread the dressed greens across a large serving platter or divide them among four chilled salad plates.
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10
Arrange the grilled peach wedges and the torn buffalo mozzarella pieces over the bed of greens.
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11
Roughly break the crispy prosciutto into large shards and tuck them in and around the peaches and cheese.
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12
Drizzle the remaining vinaigrette over the top of the salad, followed by a generous zigzag of the balsamic glaze.
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13
Finish the dish by sprinkling the toasted pine nuts and flaky sea salt over everything. Serve immediately while the peaches are still warm.
💡 Chef's Tips
Choose peaches that are fragrant and give slightly to pressure; if they are too soft, they will mush on the grill. If you don't have a grill, you can sear the peaches in a very hot cast-iron skillet with a touch of butter. For the best texture, tear the mozzarella by hand rather than slicing it with a knife to create more nooks for the dressing to cling to. To prevent the arugula from wilting, do not dress the greens until you are ready to serve the dish. If pine nuts are unavailable, toasted slivered almonds or candied walnuts make an excellent crunchy substitute.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of crisp Rosé or a dry Sauvignon Blanc to complement the fruit notes. Serve alongside a warm, crusty sourdough baguette to soak up the leftover juices and melted cheese. This dish works beautifully as a side to grilled balsamic-marinated chicken or cedar-plank salmon. For a vegetarian version, simply omit the prosciutto and add a few extra pinches of smoked sea salt for that savory depth. Offer extra balsamic glaze on the side for guests who prefer a sweeter finish.