Melon-and-Peach Salad with Prosciutto and Mozzarella

• BASIC-EASY
• FAST

Ingredients

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.