Peach Mozzarella Salad with Basil and Prosciutto
Liz Gibbs • July 23, 2025
Frull,of fresh, savory and sweet flavors!
Prep Time Cook Time Total Time
20 minutes 10 minutes 30 minutes
Ingredients
3 oz prosciutto
⅓ cup pine nuts
Salad ingredients
3 yellow peaches (medium-size)
8 oz fresh Mozzarella cheese (large balls)
2 oz fresh basil shredded
Dressing
⅓ cup balsamic glaze or reduction (see note below)
US Customary - Metric
Instructions
Cook prosciutto
- Preheat the oven to 350 F.
- Spread Prosciutto in a single layer on a parchment paper-lined baking sheet.
- Toast for about 10 minutes or more until crispy. Remove from oven.
- Toast pine nuts - Toast pine nuts on a separate baking sheet for about 5 minutes in the preheated oven at 350 F. Watch the nuts carefully to make sure they don't burn.
How to prepare peaches and slice them into rounds
- Wash peaches really well with warm running water to remove any dirt or debris. You don't need to peel the peaches.
- Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife.
- Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center - remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft.
Peaches are soft, so you don't need a super sharp knife. Be careful and don't cut yourself. Don't cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand. Be aware of your fingers and don't' cut yourself.
Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle.
Prepare Mozzarella
Slice fresh Mozzarella cheese into rounds or slice them into squares to fit the peach slices.
Assembly
- Layer rounds of peaches on a large plate or on several small serving plates.
- Top with rounds or squares of sliced fresh Mozzarella cheese.
- Top with shredded fresh basil on top of the Mozzarella and around the peaches.
- Layer crispy prosciutto around the peaches.
- Sprinkle with the balsamic glaze or reduction.
- Top with toasted pine nuts.
Notes
Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) - peaches should be soft and have some give to them. If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris.
Grill peach halves if you like for more flavor and a beautiful presentation!
Homemade balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Use store-purchased balsamic glaze. It is sold in the same aisle as regular balsamic vinegar and/or olive oil.
Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. It has a thick, syrupy consistency, different from regular balsamic vinegar. Just use it as is. And, you don't need to use much. Or, use your favorite balsamic vinaigrette-based salad dressing.
Ingredients Recipe yields 4 servings - Canola or olive oil cooking spray - 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges - 4 teaspoons neutral oil, such as canola or avocado - 1 1/2 teaspoons Cajun or Creole seasoning, divided - 2 cups cornflakes - ¼ cup all-purpose flour - ¼ teaspoon salt - 2 large egg whites, beaten - 1 pound cod, or haddock, cut into 4 portions For the Coleslaw - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 2 tablespoons maple syrup - 1 teaspoon dijon mustard - 1 teaspoon celery seed - salt and pepper to taste - 16 oz shredded coleslaw mix Directions for cod / fries 1) Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray. 2) Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes. 3) Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes. Meanwhile, to make the coleslaw: 1) Add the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, and celery seed to a mixing bowl. 2) Whisk all of the dressing ingredients together until everything is well combined. 3) Drizzle the dressing over the shredded coleslaw mix and toss until everything is well combined at the cabbage is well coated. Tips Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Ingredients ▢2 pounds lean ground beef ▢1 onion diced ▢1 jalapeño seeded and finely diced ▢4 cloves garlic minced ▢2 ½ tablespoons chili powder divided, or to taste ▢1 teaspoon cumin ▢1 green bell pepper seeded and diced ▢14.5 ounces crushed tomatoes 1 can ▢19 ounces canned red kidney beans drained and rinsed ▢14.5 ounces canned diced tomatoes with juices ▢1 ½ cups beef broth ▢1 cup beer ▢1 tablespoon tomato paste ▢1 tablespoon brown sugar optional ▢salt and black pepper to taste Instructions Combine ground beef and 1 ½ tablespoons chili powder. In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness. Top with cheddar cheese, green onions, cilantro or other favorite toppings. Serving size: 1 1/2 cups Beer can be replaced with extra broth. Any ground meat will work in this recipe. Optional toppings: sour cream, red or green onion, cheese, jalapenos, cilantro, avocado & lime wedges, tortilla chips Nutrition Information Calories: 395 | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 283mg | Potassium: 1066mg | Fiber: 7g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 26.2mg | Calcium: 86mg | Iron: 6.2mg
Ingredients - 1 (32-oz.) bag of tater tots - 4 strips of bacon (about 3 oz.) - 1/2 yellow onion, chopped - 2 cloves garlic, chopped - 1 lb. ground sirloin - 1 (10.75-oz.) can cream of mushroom soup - 3/4 cup milk - 1/2 tsp. salt - 3/4 tsp. ground black pepper, divided - 3 cups baby spinach, roughly chopped - 1 cup frozen corn - 8 oz. shredded cheddar or colby jack cheese - 1/4 cup grated parmesan cheese - Chopped chives or scallions, for topping Directions 1 Preheat the oven to 375˚F. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. 2 Heat a large cast-iron skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6 to 8 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet. 3 Add the onion to the skillet with the grease and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink pieces remain, 6 to 8 minutes. Drain off the excess fat, if you like. Remove the skillet from the heat. Stir in the soup, milk, salt, and ½ teaspoon black pepper; mix until smooth. Fold in the spinach to wilt slightly. Stir in the corn. 4 Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together). Sprinkle the top with the parmesan cheese and the additional 1/4 teaspoon of black pepper. 5 Bake until he tater tots are golden, 30 to 35 minutes. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.
