Peach, prosciutto and mozzarella salad for dinner tonight

Prep 20 min
Total 20 min
Makes 4 Servings



8 cups
8 slices
prosciutto, torn
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
1/4 cup
balsamic vinegar
1 tbsp
Dijon mustard
1 tsp


  • 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.

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


Calories 509, Protein 26 g, Carbohydrates 25 g, Fat 35 g, Fibre 6 g, Sodium 791 mg.

How to shop for, prepare and cook peaches

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.

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