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Peach and Prosciutto Salad

This is a Summer Salad you'll want to make all season long with peaches and prosciutto. 
Total Time20 mins
Course: Main Course, Salad, Side Dish
Cuisine: American, Gluten Free
Servings: 4 servings


  • 1 head of romaine lettuce
  • a few handfuls of arugula
  • 2 large peaches, sliced
  • 1/2 cup marcona almonds
  • 1/6 lb of Prosciutto or about 10 strips (Tony Caputos has great smoked prosciutto)
  • 1/2 cup Goat Cheese

The Dressing

  • 1/4 cup Olive Oil
  • 3 TB Balsamic Vinegar
  • 2 TB Honey
  • Salt and Pepper to taste


  • Chop lettuce and mix in arugula. Slice Peaches.
  • Place prosciutto on skillet and cook on med heat for 2-3 minutes or just before it gets crispy then into small into pieces and set aside. 
  • Toss almonds, peaches, prosciutto and goat cheese in with the lettuce. 

For the dressing

  • Whisk olive oil with balsamic vinegar, honey and salt and pepper then drizzle over salad (you may have extra dressing leftover). 


This salad is a perfect compliment to a big pan of Spanish Paella and Sangria. It's simple to make and you can alter the ingredients based on whats in season, although peach and prosciutto are a wonderful pair together. The goat cheese is a staple but for those who don't like goat cheese, try feta, and Marcona almonds can be substituted for regular almonds or pecans.