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Peach Mozzarella Salad with Basil and Prosciutto

Peach Mozzarella Salad with Basil, Prosciutto, and Pine Nuts on a plate


Peach Mozzarella Salad with Basil and Prosciutto is an easy side dish or appetizer to make in the Summer months using fresh yellow peaches. Served with the very best and simplest dressing – balsamic glaze. Your family with love the fresh, savory, and sweet combination of flavors!  You can use fresh sliced peaches or grill them for this recipe!

Peach Mozzarella Salad with Basil, Prosciutto, and Pine Nuts on a plate

Easy 30-minute Peach Mozzarella Salad

  • Sweet yellow peaches are combined with fresh Mozzarella cheese and then topped with chopped fresh basil and toasted pine nuts. The salad is then drizzled with the homemade (or store-bought) balsamic glaze. Add crispy prosciutto to the mix and you’ll be in love with this summer salad!  This recipe will take only 30 minutes of your time!
  • Looking for new ways to serve grilled peaches?  This luscious-looking and super flavorful appetizer is perfect for grilled peach halves!
  • Make peach mozzarella salad as individual servings on smaller plates or on a large platter for sharing.
  • This salad will pair beautifully with any summer dinner.  You can serve it as a light snack or lunch!
  • It’s a great appetizer to bring to parties, BBQs, cookouts, and other summer festivities!

Make it a meal

  • Don’t be fooled by the name of this recipe. You can easily eat peach mozzarella salad for lunch or even dinner and be completely satisfied. You will enjoy the sweet and savory combination of flavors: fresh yellow peaches, Mozzarella cheese, toasted pine nuts, crispy prosciutto, fresh basil, and balsamic glaze.
  • You can even grill your peaches for more flavor and more dramatic presentation!
  • Add a protein, such as grilled chicken, sauteed or grilled shrimp, or salmon to make it a perfect and easy weeknight dinner!

Peach Mozzarella Salad with Basil, Prosciutto, and Pine Nuts on a plate

How to make peach mozzarella salad

  1. First, you will prepare the peaches. Wash peaches thoroughly, and slice them into rounds (detailed instructions below in the recipe card).  Grill peach slices if you like.
  2. Then, you will slice fresh mozzarella cheese into rounds.
  3. Crispy up the prosciutto for about 10 minutes in the preheated oven at 350 F.
  4. Next, on a large platter or on individual plates, layer the round slices of yellow peach, topped with Mozzarella round slices, chopped fresh basil, and toasted pine nuts.
  5. Finally, drizzle the salad with the balsamic glaze, and arrange crispy prosciutto slices all around the peaches.

How to make balsamic glaze

You can make the balsamic glaze as directed in the recipe by cooking down 1 cup of balsamic vinegar together with a ¼ cup of honey or brown sugar until the mixture reduces by about half and acquires thick and syrupy consistency.

Peach Mozzarella Salad with Basil, Prosciutto, and Pine Nuts on a plate

Other salad dressing options

  • Use store-bought balsamic glaze. You don’t have to make your own glaze – there are plenty of options on the market right now. You can usually find balsamic glaze next to regular balsamic vinegar and olive oil.  It has a thick and syrupy consistency and can be used to drizzle over salads.
  • Use a high-quality aged balsamic vinegar made in Italy. High-quality aged balsamic vinegar is not as acidic as a regular one and has a thick and syrupy consistency, making it perfect for a salad dressing. It is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar does not need cooking down. Just use it out of the bottle, as is. And, you don’t need to use it in large amounts. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. or labeled Aceto Balsamico Tradizionale D.O.P.

Peach Mozzarella Salad with Basil and Prosciutto on a plate

Other peach recipes

Peach season is upon us and it’s the time to use the delicious fresh yellow peaches on your menu. Here are some ideas:

  • Peach and Blueberry Greek Yogurt Cake makes a perfect summer dessert or breakfast.
  • Peach Cream Cheese Cake with Streusel Topping is a light and fluffy summer cake (made with Greek yogurt), creamy cheesecake filling, delicious peaches, and a crunchy streusel topping!
  • Peach Pasta Salad with Arugula and Tomatoes is another great peach salad that you will surely enjoy in the Summer months.
  • Slow Cooker Whole Chicken with Peaches and Capers – in this recipe, whole chicken, peaches, capers, and white wine are combined together and cooked for several hours in a slower cooker to produce an amazing mix of flavors!
Peach Mozzarella Salad with Basil and Prosciutto on a plate

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Peach Mozzarella Salad with Basil and Prosciutto

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Peach Mozzarella Salad with Basil and Prosciutto is an easy side dish or appetizer to make in the Summer months using fresh yellow peaches. Served with the very best and simplest dressing – balsamic glaze. Your family with love the fresh, savory, and sweet combination of flavors!  You can use fresh sliced peaches or grill them for this recipe!
Course Appetizer
Cuisine American, Mediterranean
Keyword Peach Mozzarella Salad, summer peach salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 279kcal
Author Julia

Ingredients

Ingredients you need to cook

  • 3 oz prosciutto
  • cup pine nuts

Salad ingredients

  • 3 yellow peaches (medium-size)
  • 8 oz fresh Mozzarella cheese (large balls)
  • 2 oz fresh basil shredded

Dressing

  • cup balsamic glaze or reduction (see note below)

Instructions

Cook prosciutto

  • Preheat the oven to 350 F. Spread Prosciutto in a single layer on a parchment paper-lined baking sheet.
  • Toast for about 10 minutes or more until crispy. Remove from oven.

Toast pine nuts

  • Toast pine nuts on a separate baking sheet for about 5 minutes in the preheated oven at 350 F. Watch the nuts carefully to make sure they don’t burn.

How to prepare peaches and slice them into rounds

  • Wash peaches really well with warm running water to remove any dirt or debris. You don’t need to peel the peaches.
  • Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife.
  • Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center – remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft.
  • Peaches are soft, so you don’t need a super sharp knife. Be careful and don’t cut yourself. Don’t cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand.  Be aware of your fingers and don’t’ cut yourself.
  • Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle.

Prepare Mozzarella

  • Slice fresh Mozzarella cheese into rounds or slice them into squares to fit the peach slices.

Assembly

  • Layer rounds of peaches on a large plate or on several small serving plates.
  • Top with rounds or squares of sliced fresh Mozzarella cheese.
  • Top with shredded fresh basil on top of the Mozzarella and around the peaches.
  • Layer crispy prosciutto around the peaches.
  • Sprinkle with the balsamic glaze or reduction.
  • Top with toasted pine nuts.

Notes

  • Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) – peaches should be soft and have some give to them.  If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris.
  • Grill peach halves if you like for more flavor and a beautiful presentation!
  • Homemade balsamic glaze.  Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.  For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
  • Use store-purchased balsamic glaze.  It is sold in the same aisle as regular balsamic vinegar and/or olive oil.
  • Drizzle with a very high-quality aged balsamic vinegar made in Italy.  Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores.  It has a thick, syrupy consistency, different from regular balsamic vinegar.  Just use it as is.  And, you don’t need to use much. 
  • Or, use your favorite balsamic vinaigrette-based salad dressing. 

Nutrition

Calories: 279kcal | Carbohydrates: 16g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 341mg | Potassium: 221mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1006IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 1mg

Peach Mozzarella Salad with Basil, Prosciutto, and Pine Nuts on a plate

The post Peach Mozzarella Salad with Basil and Prosciutto appeared first on Julia's Album.



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