Peach Caprese Salad

Peach Caprese Salad

Serves 4

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
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Directions
  1. Put greens on a serving platter or individual salad plates; top evenly with peaches and mozzarella, alternating and slightly overlapping pieces.
  2. Top evenly with prosciutto and basil.
  3. In a small mixing bowl, whisk together oil and vinegar; drizzle over salad.
  4. 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.