Melon-and-Peach Salad with Prosciutto and Mozzarella

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(1,495)

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

Melon-and-Peach Salad with Prosciutto and Mozzarella
Photo: © Mark Roper
Total Time:
30 mins
Yield:
4

Ingredients

  • 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)

Directions

  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.

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