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Melon-and-Peach Salad with Prosciutto and Mozzarella
© Mark Roper

Melon-and-Peach Salad with Prosciutto and Mozzarella

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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.