Peach Prosciutto Salad Recipe

Peaches: Fresh, ripe peaches add a sweet and juicy element to the salad.

Prosciutto: This dry-cured ham brings a salty and savory contrast to the sweetness of the peaches.

Mixed greens: A blend of various leafy greens provides a fresh and crisp base for the salad.

Goat cheese: Crumbled goat cheese adds a creamy and tangy flavor to the dish.

Olive oil: Used as a base for the dressing, it adds a rich and smooth texture.

Balsamic vinegar: This vinegar adds a tangy and slightly sweet flavor to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth to the dish.

When preparing the peaches, make sure they are ripe but still firm to the touch. This ensures they hold their shape and provide a sweet, juicy contrast to the salty prosciutto. To enhance the flavor of the goat cheese, consider letting it sit at room temperature for about 15 minutes before crumbling it into the salad. This will make it creamier and easier to distribute evenly. When tearing the prosciutto, aim for irregular pieces to create a more rustic look and ensure that each bite has a balanced mix of ingredients. For the dressing, whisk the olive oil and balsamic vinegar together in a small bowl before drizzling it over the salad to ensure a more even coating.

• ripe peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them an excellent alternative.

• prosciutto - Substitute with serrano ham: Serrano ham offers a similar salty and savory flavor profile, suitable for this salad.

• mixed greens - Substitute with arugula: Arugula provides a peppery taste that complements the sweetness of the fruit and the saltiness of the prosciutto.

• crumbled goat cheese - Substitute with feta cheese: Feta cheese has a similar tangy flavor and crumbly texture, making it a good replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable alternative.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy acidity that can mimic the flavor profile of balsamic vinegar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness and can be used in the same amount.

• To keep your peach prosciutto salad fresh, store it in an airtight container. This helps maintain the crispness of the mixed greens and the juiciness of the peaches.
• If you plan to enjoy the salad later, keep the prosciutto separate from the greens until just before serving. This prevents the prosciutto from becoming soggy.
• For the best flavor, store the goat cheese in a small, sealed container and add it to the salad right before eating.
• The olive oil and balsamic vinegar dressing can be stored in a small jar. Shake well before drizzling over the salad.
• If you need to store the salad for more than a day, consider using a vacuum-sealed bag to extend its freshness.
• To freeze, avoid adding the mixed greens and goat cheese. Instead, freeze the peaches and prosciutto separately in airtight containers or freezer bags.
• When ready to serve, thaw the peaches and prosciutto in the refrigerator. Assemble the salad with fresh mixed greens and goat cheese.
• Always label your containers with the date to keep track of freshness.

• Reheating Method 1: Oven

  1. Preheat your oven to 350°F (175°C).
  2. Spread the prosciutto pieces on a baking sheet lined with parchment paper.
  3. Bake for about 5-7 minutes until the prosciutto is crispy.
  4. While the prosciutto is reheating, place the peaches and mixed greens in a separate oven-safe dish.
  5. Warm them in the oven for about 3-5 minutes, just enough to take the chill off without wilting the greens.
  6. Reassemble the salad with the reheated prosciutto and serve immediately.

• Reheating Method 2: Stovetop

  1. Heat a non-stick skillet over medium heat.
  2. Add the prosciutto pieces and cook for 2-3 minutes until they become crispy.
  3. Remove the prosciutto and set aside.
  4. In the same skillet, add the peaches and cook for 1-2 minutes to warm them slightly.
  5. Toss the mixed greens in the skillet for about 30 seconds to 1 minute, just to warm them up a bit.
  6. Combine all the ingredients back into a bowl and serve immediately.

• Reheating Method 3: Microwave

  1. Place the prosciutto pieces on a microwave-safe plate lined with a paper towel.
  2. Microwave on high for 30-45 seconds until crispy.
  3. In a separate microwave-safe bowl, add the peaches and mixed greens.
  4. Microwave on medium power for 20-30 seconds, just enough to warm them slightly.
  5. Reassemble the salad and serve immediately.

• Reheating Method 4: Air Fryer

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the prosciutto pieces in the air fryer basket and cook for 3-4 minutes until crispy.
  3. In a separate air fryer-safe dish, add the peaches and mixed greens.
  4. Warm them in the air fryer for about 2-3 minutes.
  5. Reassemble the salad and serve immediately.

• Large salad bowl: To combine the mixed greens, sliced peaches, and crumbled goat cheese.

• Cutting board: For slicing the peaches and tearing the prosciutto into bite-sized pieces.

• Chef's knife: To slice the peaches with precision.

• Measuring spoons: To measure the olive oil, balsamic vinegar, salt, and black pepper accurately.

• Salad tongs: To toss the salad gently and ensure all ingredients are well combined.

• Small bowl: To mix the olive oil and balsamic vinegar before drizzling over the salad, if desired.

• Serving plates: To serve the salad immediately after preparation.

• Paper towels: To pat dry the prosciutto if needed and to clean up any spills.

Pre-slice peaches: Slice the peaches ahead of time and store them in an airtight container in the fridge.

Pre-wash greens: Wash and dry the mixed greens in advance to save time when assembling the salad.

Crumble cheese early: Crumble the goat cheese and keep it ready in the fridge.

Pre-make dressing: Mix the olive oil and balsamic vinegar with salt and black pepper in a small jar for a quick drizzle.

Tear prosciutto: Tear the prosciutto into bite-sized pieces and store them in a container for easy assembly.