Melon-and-Peach Salad with Prosciutto and Mozzarella

Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.


Slideshow: Quick Appetizers


  • Total Time:
  • Servings: 4

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

How to make this recipe

  1. In a bowl, toss the melon and peach with the oil and <em>vin cotto</em>; 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.

Suggested Pairing

Try a Chardonnay from New Zealand.

Contributed By Photo © Mark Roper Published May 2009

472144 recipes/melon-and-peach-salad-prosciutto-and-mozzarella 2013-12-06T23:37:08+00:00 Andy Glover summer|barbecue-cookout|fathers-day|mothers-day|salads|4|basic-easy|fast|no-cook may-2009,Andy Glover,Mission Estate Winery,fruit salad,melon and prosciutto,smoked pork recipes,melon-and-peach-salad-prosciutto-and-mozzarella 472144

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