Peach, Prosciutto & Mozzarella Salad
- Jul 20
- 3 min read
Our Story
Gab threw this one together on a hot night when nobody wanted the oven on, and it might be the prettiest bowl to ever hit our counter. Sweet ripe peaches, salty prosciutto, creamy mozzarella, and little dollops of pesto over spinach, all finished with a balsamic glaze. It eats like the fancy starter at a patio restaurant, but it takes 15 minutes flat and there is zero cooking. It made a full dinner for us with good bread, and it would sit perfectly next to our crispy chicken cutlet Caesar sandwiches for a no-fuss summer spread.
Quick Stats
Serves: 4
Prep: 15 min
Cook: 0 min
Total: 15 min
Difficulty: 1 / 5
Cost: $$
Ingredients
For the Salad
4 cups fresh spinach
2 ripe peaches, sliced
6-8 oz fresh mozzarella, torn or sliced
3-4 oz prosciutto, torn into pieces
1/4 cup pistachios, roughly chopped
2-3 tbsp pesto
For the Dressing and Finish
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Balsamic glaze, for drizzling
Salt and freshly cracked black pepper
Instructions
Add the spinach to a large serving bowl and toss with the olive oil, balsamic vinegar, and a pinch of salt and pepper.
Arrange the sliced peaches, mozzarella, and prosciutto over the spinach.
Dollop or drizzle the pesto throughout the salad.
Sprinkle with the chopped pistachios.
Finish with a generous drizzle of balsamic glaze and fresh cracked pepper, and serve immediately.
Gab's tip: use peaches that are ripe but still a little firm. They hold their shape under the balsamic and stay sweet instead of mushy.
Brands We Used and Love
Kosterina extra virgin olive oil
Primal Kitchen organic balsamic vinegar of Modena
Stonewall organic balsamic vinegar glaze
Stonewall Kitchen basil pesto
Shiloh Farms organic shelled pistachios (plus a grab-and-go Wonderful bag)
An acacia wood salad bowl that makes it look as good as it tastes
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 4.8 / 5
Gab: 4.5 / 5
Trey: 5 / 5 (Loved the peaches)
What We'd Change Next Time
Next time we might throw the peach slices on a hot grill for two minutes per side, the char plus the balsamic would be unreal. Burrata instead of mozzarella turns it into a special occasion salad, and arugula works if you want a peppery bite instead of spinach. If you are prepping ahead, slice everything and store it separately, then dress the spinach and assemble right before serving so nothing wilts.
FAQ
Can I make it ahead? Prep the components up to a day ahead and store them separately, but dress the spinach and assemble right before serving. Once the glaze and juicy peaches hit the greens, the clock starts ticking.
What can I swap for prosciutto? Thin salami works, or skip the meat entirely for a vegetarian version, the pesto and pistachios carry plenty of flavor. Nectarines are a perfect one-for-one swap for the peaches too.
Estimated Nutrition
Per serving (1 of 4): roughly 320 calories, 14g protein, 17g carbohydrate, 23g fat. These are honest estimates, not lab numbers, and they will shift with how generous you are with the mozzarella and glaze.
Did You Make It?
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