I’ve been making lots of “goodies” and “treats” these days, and I’ve been slacking on posts that involve real food.
Thank goodness for this month’s Secret Recipe Club’s assignment, Kristy’s blog Gastronomical Sovereignty pulled me out of my sweets coma! I love Kristy’s blog, her writing and her passion and love for food (“…and wine…of course”, as she states.) The way she describes herself “as a pure, unadulterated, excitable, passionate, mad-lover of food and wine” appears to fit her to a T from the posts I’ve read!
I chose a delicious summery salad to make this month; the original recipe was a Dandelion Green, Bresaola & Grilled Peach Salad and I tweaked it just a bit based on the ingredients available. I searched multiple stores for both bresaola and dandelion greens without any luck (bummer!), so I substituted mixed greens with arugula, spinach and frisee for the dandelion greens and nitrate-free prosciutto for the bresaola. I added a small handful of chopped walnuts for a little texture and also sprinkled crushed red pepper for a little kick.
What an easy and yummy salad! The grilled peaches and mozzarella pair really well with the salty prosciutto and tang from the balsamic reduction. I could have reduced the homemade balsamic reduction further but I was getting hungry and I didn’t want to wait…oh but still delicious! While prosciutto isn’t my favorite to begin with (this was my fault for subbing), I would opt to leave this out altogether next time or substitute a few slices of well-cooked, crunchy turkey bacon for the salty addition…you might even make this a vegetarian salad by using julienned sun-dried tomatoes in olive oil for a different take! Mmmm, the combination options are plenty!
Overall, this was a summery success!
Grilled Peach, Mozzarella and Prosciutto Salad with Mixed Greens (adapted from Gastronomical Sovereignty)
2 Large Handfuls of Mixed Greens (or Dandelion Greens from Original Recipe)
100g Prosciutto (or Bresaola), paper thin
1 Ball Fresh Mozzarella (or Buffalo Mozzarella), cut or torn into pieces or cubes
2 Peaches, ripe, halved & pitted
Good Quality Extra Virgin Olive Oil
Coarse Sea Salt & Fresh Cracked Black Pepper
crushed red pepper flakes
chopped walnuts (optional)
4 Tbsp Kristy’s Balsamic Reduction
1. Drain the mozzarella cheese. Place ball(s) in a colander to strain. Once most of the liquid has seeped out, cut into cubes (or tear into slightly larger than bite size pieces if you don’t want to use a knife). Set aside.
2. As your cheese drains, grill the peaches. Preheat your grill pan or BBQ grill to medium-high. As it heats, toss the peaches in a little olive oil and then place on hot grill. (Close the lid if using outdoor BBQ). Sear for about 3 minutes. Remove from the grill and allow to cool slightly. Chop into 1″ pieces. Set aside.
3. In a large bowl, gently mix together the greens with mozzarella, chopped sweet Summer peaches, a small glug of good quality olive oil, and a pinch of coarse sea salt and fresh cracked black pepper with your hands.
4. Lay a 2-3 pieces of the prosciutto on a plate and gently scoop a handful of the salad mixture on top. Finish off the salad with a drizzle of acidic balsamic reduction, a sprinkle of crushed red pepper flakes and chopped walnuts. Enjoy!
16 thoughts on “Grilled Peach, Mozzarella and Prosciutto Salad with Mixed Greens (SRC)”
Fabulous salad and I had Kristy’s blog Gastronomical Sovereignty one month and LOVED her recipes! Karen Group D
What a wonderful sounding and looking salad, I can almost taste the sweet peach against the salty prosciutto…YUM! Great recipe.
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Double Chocolate Mousse Cake.
Cook Lisa Cook
That looks too pretty to eat, but I bet it was really good!
Love all the different textures and flavor combinations in this summer salad – great pick for SRC! Sun-dried tomatoes sound like a good substitute for the prosciutto.
Oh man, proscuitto and peaches are definitely one of my favorite summertime combinations. But bresaola is one of my favorite things of all time. I imagine both versions would be truly delicious!
i’m so glad you liked my salad 🙂
i’m just out of town so i can’t comment too much just yet – but thank you for doing my recipe justice 🙂 I do recommend the bresaola – it has a much richer, meatier texture and flavour but i can imagine prosciutto would make a good sub…. if you like prosciutto (which you didn’t) of course haha. XO!
Great salda for summer…Happy SRC Reveal Day!
This looks sooooo good! OMG! I’ve been pretty much entirely off pork for the past 2 years and don’t usually get cravings when looking at pictures of anything containing pork, but this… Oh my! I want! I don’t wanna want, but I do want!
OK, have to walk out of here, I’m drooling all over the place. I’ll go take a look at your sweets, instead! 😉
*walks out while leaving unbelievable trail of drool behind her…*
Wow, that salad looks incredible, perfect for a light summer dinner! I am so happy to be a new SRC member, look forward to sharing!
what is it about peaches that are just so irresistible!? looks great!
What a beautiful salad!!
Your photos make me want to take a bite out of my screen. That is a beautiful salad, and so healthy too!
Awww thanks so much, love your site!
Oh man! This salad looks fantastic! I love the combination of ingredients!
Hi! Visiting from SRC Group D. This looks delicious and healthy! So pretty and colourful too 🙂
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