To prepare the peach and prosciutto salad, you only need a few steps, but you’ll get a dish that combines warm ingredients with cold ones, creating a delicious contrast to enjoy.
This recipe is one of my first culinary experiments where I used fruit to create a savory dish. If you like recipes with fruit, don’t forget to read
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 262.71 (Kcal)
- Carbohydrates 26.92 (g) of which sugars 13.69 (g)
- Proteins 17.03 (g)
- Fat 11.23 (g) of which saturated 3.16 (g)of which unsaturated 5.58 (g)
- Fibers 4.57 (g)
- Sodium 1,339.73 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 2 ripe yellow peaches (ripe)
- 2 slices white sandwich bread
- 3.5 oz Parma DOP prosciutto
- 7 cups mixed salad greens
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Small pot
- 1 Grill pan
Method
The peach and prosciutto salad is a complete dish that combines flavorful ingredients with fresh and summery ones. Here’s how I like to prepare it.
First, immerse the salad in a bowl full of water and let it rest in the fridge for a few hours, so you’ll have a crunchy and fresh salad as if just picked.
Now put a grill pan on high heat and toast the bread for a couple of minutes on each side. When the bread has the classic grill marks, you can remove it and focus on the peaches.
Cut the peaches into wedges, for accuracy, first cut into 4 parts, then each piece in half, and remove the outer skin.
After toasting the bread, caramelize the peaches on the grill pan over high heat. I recommend brushing the surface of the peaches with a few drops of oil to prevent them from sticking too much to the grill.
Grill the peaches on both sides, turning them carefully to avoid piercing or damaging them.
Now that the cooking is done, all that remains is to assemble your Parma prosciutto and peach salad. Lay down a base of salad, one or two slices of grilled bread, and top with the caramelized peaches.
You can dress it all with a vinaigrette or a few drops of balsamic vinegar of Modena.
Your peach and prosciutto salad is ready!
Plating Tips:
Play with the colors of the ingredients by mixing them together to make them stand out, don’t overdo the seasoning, a drizzle of oil is enough. If you have guests, serve the salad in small individual portions to allow everyone to enjoy the dish visually as well.
Wine Pairing for Peach and Prosciutto Salad
To enhance the flavor of this recipe, I recommend serving a Friulano wine, which, with its complex taste, pairs well with the vegetal part as well as with the peaches and Parma prosciutto.
