Melon-and-Peach Salad with Prosciutto and Mozzarella
By á-174535
Rate this recipe
4.5/5
(8 Votes)
1 Picture
Ingredients
- One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons vin cotto or balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped marjoram
- 1/2 pound fresh mozzarella, chopped
- 8 thin slices of prosciutto (2 ounces)
Details
Servings 4
Cooking time 30mins
Adapted from foodandwine.com
Preparation
Step 1
In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
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