My F&W
quick save (...)
Melon-and-Peach Salad with Prosciutto and Mozzarella
© Mark Roper

Melon-and-Peach Salad with Prosciutto and Mozzarella

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

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

  1. One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
  2. 1 peach, peeled and thinly sliced
  3. 1 tablespoon extra-virgin olive oil
  4. 2 teaspoons vin cotto or balsamic vinegar
  5. Salt and freshly ground pepper
  6. 2 tablespoons chopped basil
  7. 2 tablespoons chopped marjoram
  8. 1/2 pound fresh mozzarella, chopped
  9. 8 thin slices of prosciutto (2 ounces)
  1. 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.

Suggested Pairing

Try a Chardonnay from New Zealand.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.