Melon-and-Peach Salad with Prosciutto and Mozzarella

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

Ingredients

  • ½ pound fresh mozzarella, chopped
  • 2 teaspoons vin cotto or balsamic vinegar
  • 2 tablespoons chopped basil
  • 1 tablespoon extra-virgin olive oil
  • 2 1/2-pound honeydew melon-seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 8 thin slices of prosciutto (2 ounces)
  • + 2 more ingredients
    • 2 tablespoons chopped marjoram
    • Salt and freshly ground pepper

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 My Recipes

Comments

Variations on Melon-and-Peach Salad with Prosciutto and Mozzarella

  • Melon-and-Peach Salad with Prosciutto and Mozzarella
    • 2 1/2-pound honeydew melon—seeded
    • 8 thin slices of prosciutto
    • 2 tablespoon(s) chopped basil
    • Salt and freshly ground pepper
    • +4 other ingredients


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