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Peach & Prosciutto Caprese Salad
Recipe lightly adapted from SHAPE Magazine, May 2014
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 201 kcal
Author my Bottomless Boyfriend
For the dressing:
-
2
teaspoons
extra virgin olive oil
-
2
teaspoons
balsamic vinegar
-
sea salt
-
freshly ground black pepper
For the salad:
-
3
firm-ripe peaches
pitted and sliced into rounds
-
6
ounces
mozzarella
I used part-skim from Trader Joe's, sliced into 8 rounds
-
2
ounces
thinly sliced prosciutto
cut lengthwise into thirds
-
fresh basil leaves
to taste
-
To make the dressing, whisk together olive oil and vinegar in a small bowl. Season with salt and freshly ground black pepper to taste.
-
Arrange peaches, mozzarella, and prosciutto on a platter. Spoon dressing over salad and top with basil leaves.