A light and fresh salad that combines the sweetness of summer peaches with the softness of mozzarella and the salty flavor of prosciutto.
Perfect as an appetizer or a main dish for a hot day. The addition of fresh basil and a sprinkle of toasted nuts further enriches the dish, giving it a delightful crunch. A quick salad to prepare and sure to delight guests and friends with its combination of flavors.
Ingredients
- 2 ripe peaches, sliced into wedges;
- 200 g of buffalo mozzarella, sliced;
- 100 g of prosciutto, thinly sliced;
- A handful of nuts, toasted and coarsely chopped;
- Fresh basil;
- Extra virgin olive oil;
- Balsamic vinegar;
- Salt and black pepper;
Method:
Wash the peaches, cut them in half, remove the pit, and then slice each half into thin wedges. Arrange the mozzarella slices and peach wedges alternately on a large plate. Place slices of prosciutto between them. Sprinkle the salad with toasted nuts and top with some fresh basil leaves. Drizzle extra virgin olive oil and a few drops of balsamic vinegar over the entire salad. Season with salt and pepper to taste. The salad is best served immediately to enjoy the freshness of the ingredients and the crunchiness of the nuts.
This summer recipe is simple yet full of flavor.
Ideal for a light dinner or as the start of a more elaborate meal.