Peach and Prosciutto Salad

While perusing the produce section of my local market, I am overcome by a sweet, rich fruity aroma that instantaneously transports me to a warm summer day with sweet nectar dripping down my arm. Memories of devouring a juicy peach leads to thoughts of lounging on the beach or enjoying the canopy of a large tree without a care in the world.  


Local peaches are finally available in San Diego. I am no longer tempted to buy the shabby seconds from Chile in order to replicate the experiences described above. Peaches and nectarines are a versatile fruit used in sweet and savory dishes from salsas to cake.


I recently remembered preparing a recipe from Gourmet magazine that was inspired by the Italian combination of fruit and ham (think melon and prosciutto) when I was a college  student. I searched Gourmet's web site without much success (they don’t have recipes from the 80’s anymore!). However, I do remember the main ingredients – peach, prosciutto and red onion. I added a few more components to turn these three flavors into a bright summer salad. Of course the peach and prosciutto create a classic combination, while the spinach adds texture and the balsamic vinaigrette ties it all together with a tangy yet light dressing.


We should definitely enjoy our stone fruits while we have them. The possibilities are endless.


Peach and Prosciutto Salad
3 Ripe peaches or nectarines (each with stone removed and cut into 1/8ths)
5 Slices of prosciutto, divided length wise into 4 pieces
½ cup diced red onion


3 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
½ tsp. sugar
¼ tsp. salt
60z. box or bag of pre-washed baby spinach
Cracked black pepper to taste


Combine peaches, prosciutto and onion in a small bowl. Set aside.

sliced peaches

prosciutto sliced lengthwise

diced red onion

Combine oil, vinegar, lemon, sugar and salt-whisk or shake.

Toss spinach with the half the vinaigrette. Divide onto four plates. Arrange peach mixture over spinach and drizzle with remaining dressing to taste.  Add cracked black pepper to taste.


Serves 4-6

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