Melon-and-Peach Salad with Prosciutto and Mozzarella

Photo by © Mark Roper

Ingredients

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

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.

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

- 0.5 pound(s) fresh mozzarella
- 8 thin slices of prosciutto
- 2 teaspoon(s) vin cotto or balsamic vinegar
- 2 tablespoon(s) chopped marjoram
- +4 other ingredients