prosciutto peach salad.jpg

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.

Share this recipe

More recipes like this