Crispy Prosciutto & Peach Salad With Lemon Basil Vinaigrette

Karlie's Kitchen
by Karlie's Kitchen
6 Servings
23 min

Who’s here for delicious summer salads?! 🙋🏼‍♀️

When the weather gets warm, all I crave is time outside with my family, something hot off the grill and all the fresh produce the season has to offer!

Which is why I am in LOVE with this salad recipe! This crispy prosciutto and peach salad incorporates some of my most favourite seasonal produce - peaches! The juiciness of the fruit pairs so lovely with the salty and crispy prosciutto. Topped with creamy goat cheese and a super fresh and fast lemon basil vinaigrette, this salad screams all things summer…and I am here for it!

Serve this up along side some grilled chicken or seafood for a great summer meal 😊

Crispy Prosciutto & Peach Salad With Lemon Basil Vinaigrette
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 8 Minutes Total time: 23 min
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For the salad
  • 8 pieces prosciutto; crumbled 
  • 2 ripe peaches; pitted and sliced 
  • 6 cups arugula; washed and dried 
  • 1/4 cup walnuts, toasted 
  • 4 oz goat cheese; crumbled 
  • 1/4 cup sliced red onions 
For the dressing
  • Juice and zest of 1 lemon 
  • 1/4 cup olive oil
  • 2 Tbsp fresh Basil, finely chopped 
  • 1 tsp mustard 
  • 1 tsp honey 
  • Salt and pepper, to taste 
For the dressing
Mix all ingredients together and whisk to combine.
Cover and place in the fridge to chill while you are making the salad.
For the salad
Preheat oven to 425. Once hot, place pieces of prosciutto on a cookie sheet and bake for 5-8 minutes or until crispy. Take out of the oven and set aside, allowing the prosciutto to cool.
In a large serving bowl, add in arugula and drizzle with the prepared dressing. Use tongs to evenly coat the arugula.
Topped the dresses arugula with peaches, nuts, cheese, onion and warm prosciutto. Toss together and serve. YUM.