Recipes

Melon-and-Peach Salad with Prosciutto and Mozzarella

Name: Melon-and-Peach Salad with Prosciutto and Mozzarella
Total time: 30 min
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)

5.0

(1,495)

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

By Andy Glover

Updated on July 12, 2019

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

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.