Peach Salad With Crispy Prosciutto
Peach and prosciutto salad has salty prosciutto and sweet peaches on a bed of arugula with a hot honey vinaigrette. It’s salty, sweet, savory, and a little spicy. Plus, it’s a great way to enjoy an abundance of peaches during peach season.
Looking for more peach recipes? Try my homemade peach simple syrup, Trader Joe’s smoky peach salsa (copycat recipe), or skillet caramelized peaches.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this peach arugula salad:
- Prosciutto
- Arugula – the salad base.
- Fresh peaches – you want to use ripe peaches that have a slight give when you press on them and smell sweet.
- Cherry tomatoes
- Hot honey vinaigrette – extra virgin olive oil, champagne vinegar, dijon mustard, honey, cayenne pepper, and kosher salt.
How to Make Peach and Prosciutto Salad: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make dressing. In a small bowl, whisk together the olive oil, champagne vinegar, dijon mustard, honey, and cayenne pepper. Season to taste with kosher salt.
- Bake prosciutto. Line a baking sheet with parchment paper and place the prosciutto slices with a little space in between each one. Cook until crispy then transfer to a wire rack. It’ll continue to crisp up as it cools.
- Combine. In a large bowl, combine the arugula, cherry tomatoes, and peaches. Pour the dressing over and toss lightly to combine. Sprinkle crispy prosciutto over the top of the salad and serve immediately.
Helpful Tips
- If you’re out of parchment paper, you can also use a silicone baking mat.
Quick Tip: I find it easiest to keep the paper strip on each prosciutto slice and then slowly peel it off once the prosciutto is on the baking sheet.
Storage
This salad is best enjoyed fresh. If you don’t think you’ll enjoy it all right away. Store everything in a separate airtight container in the fridge for 1-2 days. Assemble just before serving for the best texture.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this peach prosciutto salad recipe using what you already have? Here are some ideas…
- No cherry tomatoes? – you can use another variety, just cut into smaller pieces if using a larger variety such as heirloom or beef steak tomatoes.
- No champagne vinegar? – use white wine vinegar.
- Add-ins – fresh mozzarella or dairy free mozzarella, toasted nuts or seeds, etc.
Frequently Asked Questions
You can make a few components in advance such as the crispy prosciutto and the dressing. Wait to cut the peach and tomatoes until just before serving, so the peaches don’t brown.
No, not at all. If you’d prefer not having to turn on the oven, you can eat the prosciutto straight out of the fridge. You may want to tear or cut it into smaller pieces though so it’s easier to eat.
More Salad Recipes
- Shaved Fennel Apple Salad With Kale
- Butternut Squash and Feta Salad With Apple Vinaigrette
- Zucchini Corn Salad
- Bok Choy Salad With Sesame Lime Dressing
I hope you love this Peach and Prosciutto Salad! If you make this recipe, please leave a comment & a star rating below. Thank you!
Peach Salad With Crispy Prosciutto
Ingredients
- 3 oz prosciutto
- 5 oz arugula about 6 cups
- 1 cup halved cherry tomatoes
- 2 medium ripe peaches pitted, sliced, and cut in half
Hot Honey Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ½ teaspoon cayenne pepper
- kosher salt to taste
Instructions
- Preheat oven to 400ºF/200ºC.
- Bake prosciutto. Line a baking sheet with parchment paper and place the prosciutto slices with a little space in between each one (*see notes below). Bake for 10-12 minutes then transfer to a wire rack. It'll continue to crisp up as it cools.
- Make dressing. In a small bowl, whisk together the olive oil, champagne vinegar, dijon mustard, honey, and cayenne pepper. Season to taste with kosher salt.
- Combine. In a large bowl, combine the arugula, and cherry tomatoes. Toss with a few tablespoons of the dressing. Then add the peaches, spoon the reminaing dressing over the peaches then sprinkle the crispy prosciutto on top. Serve immediately.