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Prosciutto, peach and lettuce salad

This salad is ideal for lunch or as a light main-course. The sweetness of the peaches is intensified by grilling and this is counter-balanced by the salty tang of the prosciutto. Serve with a glass of your favourite Tasmanian wine and some crusty bread.

How long will it take?

10 minutes

What’s the serving size?

Serves 4


What do I need?

  • 1 iceberg or cos lettuce
  • 6 thin slices prosciutto
  • 6 yellow peaches, halved with stone removed
  • 2 tbsp fresh lemon juice
  • 2 tsp honey
  • ¼ tsp freshly ground black pepper
  • Pinch salt
  • 1 tbsp finely chopped fresh mint
  • 2 tbsp olive oil, plus extra for grilling

How do I make it?

  1. Make salad dressing by combining olive oil, lemon juice, honey, salt and pepper in a bowl and whisking well. Stir in chopped mint and set aside.
  2. Brush the cut side of the peach halves with a little olive oil and place in a grill pan or on the barbecue on a medium-high heat. Grill for 2-3 minutes or until there are char marks on the peach flesh.
  3. Wash lettuce and drain well. Roughly tear the lettuce and arrange on a serving platter.
  4. Cut or tear prosciutto slices into thirds and lay over the lettuce.
  5. Add grilled peaches and drizzle over the dressing immediately before serving.

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