Peach Caprese Salad
Ingredients
4-5 oz.
spring mix or baby arugula
4
peaches (or nectarines), thinly sliced into about 16 pieces each
½ lb.
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Department), sliced
2 oz.
very thinly sliced prosciutto, torn or sliced into bite-size pieces
¼ oz. (approx.)
fresh basil leaves, torn or thinly sliced
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
Kowalski's Balsamic Vinegar
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Put greens on a serving platter or individual salad plates; top evenly with peaches and mozzarella, alternating and slightly overlapping pieces.
- Top evenly with prosciutto and basil.
- In a small mixing bowl, whisk together oil and vinegar; drizzle over salad.
- Season salad with salt and pepper to taste; serve immediately.
Tasty Tip:
- If desired, crisp prosciutto in the oven before crumbling over the salad. Arrange slices of prosciutto in a single layer on a parchment-lined baking sheet; bake in a preheated 375° oven until crisp and slightly darkened (10-15 min.). Prosciutto will continue to crisp slightly as it cools.
