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Peach Proscuitto and Parmesan Salad

Course Lunch, Salad
Prep Time 15 minutes
Servings 2


  • 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 proscuitto
  • 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


  • 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 proscuitto on each serving.
  • Place half the peach slices on top of each salad.
  • Drizzle with the remaining dressing.
  • Garnish with the Parmigiano Reggiano shavings.
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