This Summer Peach Salad is so delicious and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a homemade balsamic honey dijon vinaigrette. This recipe yields 4 entree salads or 6 to 8 smaller side salads.
I adore peach season.
And every summer it’s my goal to try and make the most of it while they are in season. I love peaches grilled, on flatbreads, with goat cheese on a crostini, in sandwiches and salsa. And who can resist a peach dessert? Sadly we’re heading towards fall, at what feel like, lightning speed. Although I love fall and apples, I’m just not ready to say goodbye to summer’s beloved fruit.
So with that said, todays salad is the latest and greatest summer salad to come out of my kitchen. It has fresh basil tossed with spring greens and baby arugula, crumbled crispy prosciutto, crunchy pistachios and tangy goat cheese. And since I already had this balsamic dressing in my fridge, I drizzled it over top.
So. Unbelievably. Incredible.
To Make This Summer Peach Salad You Will Need:
- nonstick spray – Use avocado oil, extra light olive oil or ghee oil spray.
- pancetta – Gives this salad salty flavor and crispy texture (when fried).
- arugula – Lends delicious peppery flavor.
- spring mix – Use your favorite spring lettuce blend.
- basil (fresh) – Lends bright herbaceous freshness.
- peaches – You will need 2 to 4 depending on size.
- goat cheese – I like to buy a log of goat cheese and crumble it myself.
- pistachios – Try lightly salted or salt and pepper pistachios.
- balsamic honey dijon vinaigrette – Or use a balsamic vinaigrette of your choice.
Make The Dressing:
First things first, make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.
Next, lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy.
Once crispy, remove to a paper towel lined plate and repeat with the last of the prosciutto.
In a large bowl combine the spring greens, baby arugula with 1/4 cup fresh basil. Then add to a serving bowl, shallow platter or divide among individual bowls.
Top with sliced peaches, chopped pistachios and crumbled goat cheese. Then crumble the crispy prosciutto over top.
Drizzle desired amount of the vinaigrette over top.
I also add a little, okay a lot of freshly ground black pepper on top as well.
Serve as is or with grilled chicken or protein of choice!
Enjoy! And if you give this Summer Peach Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Summer Peach Salad
Ingredients
- 1 recipe balsamic honey dijon vinaigrette , or as desired
- nonstick spray
- 4 slices prosciutto
- 5 ounces baby arugula
- 5 ounces spring mix
- 1/4 cup fresh basil leaves
- 2 to 4 yellow peaches, pitted and sliced
- 4 ounces pistachios, chopped
- 2 ounces goat cheese, crumbled (or more if desired)
- freshly ground black pepper
Equipment
Instructions
- Make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.
- Lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy. Once crispy, transfer to a paper towel lined plate and repeat with the last of the prosciutto.
- In a large bowl combine the spring greens, baby arugula with the basil. Then add to a serving bowl, shallow platter or divide among individual bowls.
- Top with the sliced peaches, chopped pistachios and crumbled goat cheese. Then break up the crispy prosciutto and sprinkle it over top.
- Drizzle desired amount of the vinaigrette over top and season the salad with freshly ground black pepper.
Notes
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love this, another creative set of ingredients, even the pistachios, prosciutto and peaches are nice too, thank you!