Peach, prosciutto and mozzarella salad for dinner tonight



20 min


20 min


4 Servings

Peach, prosciutto and mozzarella salad for dinner tonight

Peach, prosciutto and mozzarella salad recipe Photo by Sian Richards

A sweet and savoury salad loaded with ripe, juicy peaches and a sweet honey-Dijon vinaigrette to finish.


  • 8 cups mâche greens
  • 8 slices prosciutto , torn
  • 4 ripe peaches , unpeeled, pitted and sliced into wedges
  • 250-g pkg fresh mozzarella , cubed
  • 1/2 cup shredded fresh basil
  • 1/4 cup slivered toasted almonds
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey


  • ARRANGE mâche, prosciutto and peach wedges on 4 plates. Top with mozzarella. Sprinkle with basil and almonds.
  • WHISK oil with vinegar, Dijon and honey in a small bowl. Drizzle over salads. Serve immediately.

How to shop for, prepare and cook peaches

Nutrition (per serving)

  • Calories
  • 509,
  • Protein
  • 26 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 35 g,
  • Fibre
  • 6 g,
  • Sodium
  • 791 mg.
Wine Pairings
oggi botter pinot grigio

Pair it with: A fresh and fruity pinot grigio.
With it’s jolly, summery air, this easy-drinking and wholly agreeable sipper demands to be enjoyed well chilled. Crisp green apples and lime fill the glass. Light enough to be enjoyed as an aperitif, it’s also smashing served with a hearty summer salad.
Our Pick: Oggi Botter Pinot Grigio, Italy, $9.

Reader tested!

“This salad has a good balance of sweet and salty. The mozzarella brings a nice soft taste to balance everything out.” Marie-Annick Bordeleau