Warm Peach and Prosciutto Salad
Warm, succulent, juicy peaches with a hint of black pepper, just what we need for lunch on a beautiful sunny day! A delightful Peach Salad with Prosciutto.
When Peaches are in season, a light fruit salad for lunch is one of the best meals you can enjoy. Choosing meals that take less time to cook are ideal during hot and humid days. Eating foods that are not loaded with carbs is even perfect. There’s no reason to eat foods that will make you feel sluggish when hot and humid.
How to make the recipe for Peach Salad with Prosciutto
Warm Peach and Prosciutto Salad is made with peaches season with salt and pepper, cooked in butter, bay leaf, thyme, and balsamic vinegar, and served with prosciutto and arugula, and baby spinach to complete this light and delightful meal.
Ingredients needed
- Prosciutto
- Peaches, not too ripe
- Sea salt, preferably gray salt if you can find it
- Freshly ground black pepper
- Unsalted butter, better – less sodium
- Bay leaf
- Fresh thyme
- Balsamic vinegar
- Arugula
Instructions
- Cut the prosciutto slices in half crosswise and arrange then in a fan on 4 dinner plates, dividing them equally.
- Put the peaches in a bowl and season with salt and pepper. Melt the butter in a large skillet over moderate heat. When the butter turns light brown, add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for about 45 seconds. Remove the bay leaf.
- Remove from the heat, add the arugula, and toss with tongs until the arugula wilts slightly. Divide the arugula and peaches among the four plates and serve immediately.
- You can also serve the arugula on the side same as the image. You may also want to use a good balsamic vinegar brand.
Tips and Notes to make the peach salad:
- This recipe is from Chef Michael Chiarello, Casual Cooking, 2002.
- Use fresh and unripe peaches.
- An aged balsamic vinegar is preferable.
- Make sure you use unsalted butter. Less sodium, the better.
- Substitute arugula for mixed greens salad.
- No prosciuto, don’t worry, the Italian version of mortadella goes very well with the peaches.
Adapted from “Casual Cooking” by Michael Chiarello
Warm Peach and Prosciutto Salad
Equipment
Ingredients
- 1/3 pound very thinly sliced prosciutto
- 1 pound peaches at room temperature, peeled and each cut into 8 wedges
- Sea salt preferably gray salt, and freshly ground black pepper
- 2 1/2 tablespoons unsalted butter
- 1 bay leaf
- 2 teaspoons finely minced fresh thyme
- 2 tablespoons balsamic vinegar
- 4 cups loosely packed arugula
Instructions
- Cut the prosciutto slices in half crosswise and arrange then in a fan on 4 dinner plates, dividing them equally.
- Put the peaches in a bowl and season with salt and pepper. Melt the butter in a large skillet over moderate heat. When the butter turns light brown, add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for about 45 seconds. Remove the bay leaf.
- Remove from the heat, add the arugula, and toss with tongs until the arugula wilts slightly. Divide the arugula and peaches among the four plates and serve immediately.
- You can also serve the arugula on the side same as the image. You may also want to use a good balsamic vinegar brand.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published July 21, 2014. Updated and revised.
