Melon and Peach Salad with Prosciutto and Mozzarella

By August 23, 2011Uncategorized

One 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)

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.  From


Author Terra

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