This delicious prosciutto peach salad features crispy prosciutto, fresh peaches, goat cheese, pecans, basil and arugula, all dressed up in a balsamic vinaigrette. A great Summer salad!
Enjoy peaches when they are at their best with this delicious prosciutto and peach salad! With arugula, goat cheese, pecans and crispy prosciutto, all dressed in a simple balsamic vinaigrette.
Love crispy prosciutto? Try my BLT Pizza Sandwich with crispy prosciutto, roasted tomatoes and homemade basil mayo!
Ingredients and substitutions
Peaches – For best results, start with ripe but still firm peaches. Wash well. I leave the skin on but you can peel if you like.
Prosciutto – If prosciutto isn’t available, regular cooked bacon would also work here.
Arugula – I love the combination of slightly peppery arugula with sweet peaches. If you would like to use another green, leaf lettuce or spring mix would work well. A spinach/arugula mix would also be nice.
Goat Cheese – If you aren’t a fan of goat cheese, crumbled feta cheese is a great substitute.
Pecans – Substitute walnuts if pecans aren’t available.
For the dressing – Balsamic vinegar, oil, Dijon mustard and honey (or maple syrup or brown sugar)
How to make this peach prosciutto salad
- Make the crispy prosciutto by placing prosciutto onto a parchment-lined baking sheet. *Note: I was making extra crispy prosciutto here. You only need 2 slices for the salad as written.
- Cook the prosciutto in the oven for about 10 minutes, then cool it on the baking sheet. (Can be done ahead and refrigerated.)
- Make the balsamic vinaigrette by adding all the ingredients to a small jar. Shake to combine. (Can be made ahead and refrigerated.)
- Add the arugula to a salad bowl. Drizzle with some of the balsamic vinaigrette and toss to coat.
- Add the pecans, goat cheese, basil and crumbled crispy prosciutto to the salad.
- Top with the fresh peaches, then drizzle with more balsamic dressing.
Making ahead and storing
You can make the crispy prosciutto ahead and refrigerate until needed. The balsamic vinaigrette can also be mixed ahead and refrigerated. Be sure to give it a good shake before using.
Once assembled and dressed, this salad has a fairly short shelf-life, so only mix up as much as you can eat up right away. If you have a bit left, refrigerate and enjoy within a day.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Crispy Prosciutto Peach Salad
Ingredients
Crispy prosciutto:
- 2 slices prosciutto
Balsamic Vinaigrette:
- 1/4 cup cooking oil, olive, vegetable or canola
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup or brown sugar
- Salt and pepper
For the salad:
- 3 oz arugula, about 3 generous handfuls
- crispy prosciutto (from above)
- 1 oz goat cheese, crumbled, or feta
- 3 Tablespoons pecans, chopped, or walnuts
- 3-4 basil leaves, rolled and sliced, optional
- 2 fresh peaches, washed and sliced
Instructions
- Make the crispy prosciutto: Preheat the oven to 400F (non-convection). Line a baking sheet with parchment paper and lay the slices of prosciutto onto the parchment flat and slightly apart. Do not overlap. Place into the preheated oven and cook for 9-10 minutes. Remove from the oven and allow to cool on the baking sheet. Use immediately or wrap and refrigerate for up to 3 days.
- Make the balsamic vinaigrette: Add all the vinaigrette ingredients to a small jar. Cover and shake well to combine. Use immediately or refrigerate in the jar for up to a week.
- Assemble the salad: Add the arugula to a salad bowl. Drizzle with some of the vinaigrette and toss to coat well. Top with crumbled crispy prosciutto, goat cheese, pecans, basil (if using) and finally, with the fresh peaches. Drizzle more of the vinaigrette overtop. Serve immediately.
Notes
More salad recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
