Indulge in a Warm Salad of Grilled Peaches, Prosciutto, and Mozzarella
Imagine the perfect blend of sweet, savory, and smoky flavors, all combined in one dish. That’s exactly what you get with this Warm Salad of Grilled Peaches, Prosciutto, and Mozzarella. This dish is not only a feast for the taste buds but also a visual delight, making it a perfect choice for those who appreciate the art of Mediterranean cuisine. Whether you’re looking for a sophisticated appetizer or a light main course, this warm salad will not disappoint.
With its simple preparation and gourmet appeal, this recipe is ideal for both intimate dinners and larger gatherings. Let’s embark on a culinary journey that will transport you to the heart of the Mediterranean with every bite.
Recipe Details and Background
The inspiration for this Warm Salad of Grilled Peaches, Prosciutto, and Mozzarella comes from the sun-drenched orchards and the time-honored culinary traditions of the Mediterranean. In particular, this dish draws on the flavors of Southern Italy, where the sweet juiciness of locally grown peaches is paired with the saltiness of prosciutto and the creamy texture of mozzarella to create a harmonious blend.
This salad is a celebration of the summer season when peaches are at their peak of ripeness. The use of fresh, high-quality ingredients is a hallmark of Mediterranean cuisine, and this recipe is no exception. The combination of grilled fruit with cured meat and soft cheese is reminiscent of the rustic yet refined dishes served in the coastal eateries of Campania and Sicily.
While not a traditional ‘named’ recipe, this warm salad embodies the spirit of Mediterranean cooking, which emphasizes the use of seasonal produce and simple techniques to enhance natural flavors. It’s a contemporary take on the region’s culinary ethos, perfect for modern palates seeking a taste of the Mediterranean lifestyle.
The Method: Tips for Perfect Grilling and Assembly
Grilling peaches is an art that requires attention to detail. Start by selecting peaches that are ripe yet firm to ensure they retain their shape and texture when exposed to the heat of the grill. The goal is to achieve a slight caramelization on the fruit’s surface, which will bring out its natural sweetness and add a smoky depth to the salad.
When grilling, keep a close eye on the peaches, as the sugars can cause them to burn if left unattended. The use of extra virgin olive oil not only prevents sticking but also contributes to the flavor profile of the dish. As you arrange the salad, consider the balance of colors and textures. The prosciutto should be draped elegantly, creating ruffles that contrast with the smooth mozzarella and the charred edges of the peaches.
The final drizzle of balsamic glaze adds a glossy finish and a tangy counterpoint to the dish’s sweetness. If you’re making your own glaze, simmer the balsamic vinegar until it thickens to a syrup-like consistency, which will intensify its flavor and prevent it from watering down the salad.
Variations
Grilled Fig and Goat Cheese Variation: For a twist on the original, replace peaches with figs and mozzarella with goat cheese. The figs will bring a different kind of sweetness and a more complex flavor, while the goat cheese adds a tangy creaminess that pairs beautifully with the prosciutto.
Vegetarian Delight: Omit the prosciutto and introduce grilled zucchini or eggplant for a vegetarian-friendly version. The grilled vegetables will add a savory note and a satisfying texture that complements the soft mozzarella and sweet peaches.
Seafood Sensation: For a pescatarian option, top the salad with grilled shrimp or scallops. The seafood will introduce a delicate brininess that elevates the dish to new culinary heights.
Substitutions
Arugula for Mixed Greens: Replace the mixed salad greens with arugula for a peppery kick that will contrast the sweet and savory elements of the salad. Arugula’s bold flavor profile makes it a popular choice in Mediterranean salads.
Parma Ham for Prosciutto: While prosciutto is traditional, Parma ham can be an excellent substitute. It offers a similar texture and saltiness, making it a seamless swap in this dish.
Burrata for Mozzarella: If you’re looking to indulge, burrata can replace mozzarella for an even creamier and richer experience. Its soft center will ooze into the salad, creating an irresistible texture.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use frozen peaches for this recipe? | It’s best to use fresh peaches to achieve the right texture and flavor. Frozen peaches may become too mushy when grilled. |
| Is there a dairy-free alternative to mozzarella? | Yes, you can use a high-quality vegan mozzarella substitute or opt for grilled tofu for a similar texture. |
| What can I use if I don’t have a grill? | A stovetop grill pan can be used to achieve similar grill marks and flavor. |
| How can I prevent the peaches from sticking to the grill? | Ensure the grill is well-oiled and the peaches are brushed with olive oil before grilling. |
| Can this salad be made ahead of time? | The components can be prepped ahead, but for the best experience, assemble and serve the salad while the peaches are warm. |
Warm Salad of Grilled Peaches, Prosciutto, and Mozzarella
Equipment
- Grill or grill pan
- Knife and cutting board
- Serving platter
- Pastry brush
Ingredients
Salad Ingredients
- 4 ripe peaches, halved and pitted approx. 24 oz or 680 g
- 8 slices prosciutto approx. 4 oz or 113 g
- 8 oz fresh mozzarella torn into bite-sized pieces
- 2 tbsp extra virgin olive oil plus extra for drizzling
- 1 tbsp balsamic glaze
- 1/4 cup fresh basil leaves torn
- Salt and freshly ground black pepper to taste
- 5 oz Mixed salad greens for serving, approx. 140 g
Instructions
- Preheat your grill to medium-high heat.
- Brush the cut sides of the peaches with olive oil and place them on the grill, cut side down. Grill for about 4-5 minutes, or until the peaches have nice grill marks and begin to soften.
- Carefully turn the peaches over and grill for an additional 2-3 minutes. Remove from the grill and let them cool slightly before slicing into wedges.
- On a serving platter, arrange the mixed salad greens as a bed for the other ingredients.
- Drape the slices of prosciutto over the greens, creating small ruffles or rolls for texture.
- Scatter the torn mozzarella pieces over the salad greens and prosciutto.
- Place the warm grilled peach slices among the prosciutto and mozzarella.
- Drizzle the entire salad with extra virgin olive oil and balsamic glaze.
- Sprinkle torn basil leaves over the salad for a fresh, herby aroma.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately while the peaches are still warm.
Notes
