In the summertime, when the peaches and tomatoes are ripe, I like to change up our standard Caprese. With salty prosciutto and fresh mozzarella cheese drizzled with a fresh herb sauce, this is a special side dish! This salad comes together in minutes and you can make it a few hours in advance! If you do make this ahead of time, wait until you’re serving to drizzle on the dressing.
Total Time
25min
5.0
1 Rating
Author: Garlic & Zest
Servings:
6
Ingredients
Peach Caprese
•
2
Peaches
, ripe, peeled, pitted, sliced
•
1
cup
Grape Tomatoes
, halved
•
1
Small
Shallot
•
1 1/3
cups
Fresh Mozzarella Cheese Ball
•
4
slices
Prosciutto
Herb Dressing
•
2
cups
Fresh Basil Leaves
•
1/2
cup
Italian Flat-Leaf Parsley
•
1
clove
Large
Garlic
•
1/2
tsp
Crushed Red Pepper Flakes
•
1
tsp
Kosher Salt
•
4
Tbsp
Red Wine Vinegar
or White Wine Vinegar
•
1/2
cup
Olive Oil
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Line a baking sheet with parchment paper and arrange Prosciutto (4 slices) in a single layer. Bake for 10-12 minutes, until prosciutto is crispy. Remove from oven to cool.
3.
Meanwhile, make the dressing. Add the Fresh Basil Leaves (2 cups), Italian Flat-Leaf Parsley (1/2 cup), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 tsp), Kosher Salt (1 tsp), Red Wine Vinegar (4 Tbsp), and Olive Oil (1/2 cup) to the bowl of a blender. Start on a low speed, gradually increasing until the herbs are incorporated into a smooth dressing. You may need to stop the blender and scrape the sides a few times, so that it gets combined evenly.
4.
On a medium serving platter, arrange Peaches (2), Grape Tomatoes (1 cup), Shallot (1), and Fresh Mozzarella Cheese Ball (1 1/3 cups).
5.
Chop or tear shards of prosciutto and scatter them over the peaches. Sprinkle with additional parsley.
6.
To serve, drizzle 2 tablespoon Olive Oil over peaches and 4-5 tablespoons of the herb dressing or more to taste. Enjoy!
Nutrition Per Serving
CALORIES
303
FAT
26.0 g
PROTEIN
11.8 g
CARBS
7.1 g
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