Easy Peach and Prosciutto Salad with Parmesan

This Easy Peach and Prosciutto Salad with Parmesan is the kind of salad I turn to when I want something fresh and flavourful without any fuss. 

There’s something really wonderful about the combination of sweet, ripe peaches with salty prosciutto and sharp Parmesan cheese. They make for one of those effortlessly elegant salads that feels elevated, but is still quick and easy to make. 

This Peach and Prosciutto Salad with Parmesan is perfect when peaches are in season and at their very best – juicy, fragrant and full of flavour. It makes a lovely light lunch, elegant starter or easy supper. 

Why You Will Love This Easy Peach and Prosciutto Salad with Parmesan

• Quick and easy to make, perfect for busy days
• A beautiful balance of sweet, salty and savoury flavours
• Simple enough for everyday, but perfect for entertaining too
• A great way to showcase fresh peaches in season

Ingredient Variations and Substitutions

There are lots of possible variations for this Easy Peach and Prosciutto Salad with Parmesan, depending on what you have on hand.

Substitute nectarines for the peaches.
They are equally delicious, and you can use them either peeled or not.

Use very well drained, sliced, canned peaches when peaches are out of season.
The recipe is best made with fresh peaches, but you can you canned peaches when they are out of season. It is better to use peaches canned in juice instead of syrup.

Parma ham can be substituted for the prosciutto.
Parma Ham is a type of prosciutto which has been a Protected Destination of Origin product within the EU since 1996, so it is perfect for this recipe. (Basically, all Parma Ham is prosciutto but not all prosciutto is Parma Ham.)

Tips For Making Easy Peach and Prosciutto Salad with Parmesan

Make this salad at the last minute if possible for best results. However, you can get all the individual components except the peaches ready and keep them separately in the fridge to make assembly quicker. Don’t peel the peaches ahead of time as they will go brown. Be sure to add the dressing at the very last minute – or serve it separately and let everyone dress their own salad.

An easy way to peel peaches is put the peaches in a bowl and pour boiling water over top. Allow to sit for a couple of minutes and then, being careful not to burn yourself, drain the water away. The peach skins should then simply slip off when carefully encouraged a bit with the tip of a knife.

Use a vegetable peeler to shave the Parmesan cheese, but be careful not to shave your fingers!

Add extra prosciutto and Parmesan if you are serving folks with hearty appetites.

The recipe is easily multiplied. I often double or triple this recipe for guests.

How to Serve Easy Peach and Prosciutto Salad with Parmesan

Serve this Easy Peach and Prosciutto Salad with Parmesan in as a starter or light main course. I like to serve some crusty bread or rolls alongside if I need a heartier meal.

It’s delicious with a glass of something chilled and fruity – Sauvignon Blanc is my favourite but infused water is also delicious.

Easy Peach and Prosciutto Salad with Parmesan – Printable Recipe

Created by: April J Harris

Peach and Prosciutto Salad with Parmesan

Course Lunch, Salad

Cuisine British

Servings 2

This Peach and Prosciutto Salad with Parmesan is a quick, easy to make recipe that is perfect for lunches, light suppers or entertaining.

Print

Pin

Prep Time 15 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups salad leaves of your choice, washed and torn into bite size pieces
• a handful of cherry tomatoes multi-coloured if possible because they look even prettier
• 2 peaches or nectarines
• 6 slices of prosciutto
• ¼ cup shaved Parmigiano Reggiano cheese
• For the dressing
• 2 tablespoons walnut oil you can use mild or extra virgin olive oil instead
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 generous teaspoon honey
• 1 teaspoon dried basil
• salt and pepper to taste

Instructions

• Mix all the dressing ingredients except the salt and pepper together in a shaker or clean jam jar and shake together until well blended.
• Taste the dressing for seasoning and add salt and pepper if desired. Shake again.
• Slice the cherry tomatoes in half.
• Peel and slice the peaches or slice the nectarines.
• Place the salad leaves and tomatoes in a bowl and toss with most of the dressing. Reserve a little bit of dressing for garnish.
• Divide the salad between two plates.
• Put three slices of prosciutto on each serving.
• Place half the peach slices on top of each salad.
• Drizzle with the remaining dressing.
• Garnish with the Parmigiano Reggiano shavings.

did you make this recipe?

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

Share on Twitter Pin Recipe Share on Facebook

More Easy Salad Recipes

Salade Frisee aux Lardons

End of Summer Salads

Coronation Chicken