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Peach and Prosciutto di San Daniele Salad

Peach and Prosciutto di San Daniele Sala


  4 peaches, cut into thirds, pits removed
  4 cups baby spinach

1½ cups chopped snow peas

  ½ cup sliced red onion
  8 cherry tomatoes, halved

  ½ cup coarsely grated seedless cucumber
  1 tablespoon chopped fresh mint


  3 tablespoons olive oil
  1 tablespoon red wine or balsamic vinegar
 ¼ teaspoon salt
 ⅛ teaspoon black pepper
12 thin slices (about 6 ounces)

     Prosciutto di San Daniele

     Mint sprigs (optional)


Heat broiler. Place peaches cut-side up on a broiler pan. Broil until edges are golden and flecked with brown, 3 to 6 minutes.


In a large bowl, toss spinach, snow peas, onion, tomatoes, cucumber and mint. In a small bowl, combine oil, vinegar, salt and pepper. Add to salad and toss.


Wrap a slice of Prosciutto di San Daniele around each peach piece. To serve, divide salad equally between four plates. Place three of the wrapped peaches alongside each salad.


Garnish with a mint sprig, if desired.

Makes 4 portions

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