Melon-and-Peach Salad with Prosciutto and Mozzarella

Photo by Meredith M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: