Melon-and-Peach Salad with Prosciutto and Mozzarella

Melon-and-Peach Salad with Prosciutto and Mozzarella
Photo by Mark Roper

Ingredients

  • 2 tablespoon(s) chopped marjoram
  • 1 peach
  • 0.5 pound(s) fresh mozzarella
  • 2 tablespoon(s) chopped basil
  • 2 1/2-pound honeydew melon—seeded
  • Salt and freshly ground pepper
  • 2 teaspoon(s) vin cotto or balsamic vinegar
  • + 2 more ingredients
    • 1 tablespoon(s) extra-virgin olive oil
    • 8 thin slices of prosciutto

In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

View full recipe at Food & Wine

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