I don’t know if you’ve ever had Georgia peaches when they’re in-season, but they are the most delicious peaches I’ve ever had. And since they’re in season right NOW, I’ve been eating as many as I can get my hands on.
Then, Amelia told me about this peach salad she had a restaurant nearby and we decided to make our own version with a twist. It’s a peach and prosciutto caprese salad with a blackberry balsamic reduction! If this salad doesn’t scream summer, I don’t know what does. So, do your tastebuds a favor and click through for the recipe. Tastes great without the prosciutto too, if you don’t eat pork.
Ingredients for peach and prosciutto caprese salad
- 2-3 ripe peaches
- whole mozzarella
- 2-3 stems fresh basil
- 2-4 oz of prosciutto
P.S. Not seeing any ripe peaches in your area? Other stone fruits, like nectarines work great for this one too.
And to make the blackberry balsamic reduction you’ll need:
- 1/2 cup blackberries
- 1/2 cup balsamic vinegar
- a couple leaves of basil, finely chopped
- 1/8 cup of agave, sugar, or maple syrup for sweetening
Recipe for peach and prosciutto caprese salad
Let’s start with the blackberry balsamic reduction, since that takes a few minutes to make. Heat vinegar, sweetener, basil, and blackberries in a saucepan. Crush the berries with the back of your spoon, and then bring to a boil. Reduce the heat to low and allow to simmer until thickens into a sauce. It should coat the back of the spoon nicely when it’s done. Let cool before adding to dish.
Optional: Strain reduction before serving for a smoother finish. Yields about 6-8 servings (unless you have no self-control like me, in which case it only yields about 3 servings).
Next, slice peaches into 1/4 inch slices. Cut around the pit as you near the middle. Slice mozzarella into (roughly) 1/4 inch slices as well. Layer one slice of peach with one slice of mozzarella, a basil leaf, and a slice of prosciutto. Continue adding layers until all ingredients are used up. Garnish with blackberry balsamic reduction.
Photography and Recipe by Amelia Lawrence
Have you ever tried a stone fruit salad like this one? What’s your favorite salad combo during the summer?!