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Peach Prochutto Caprese Salad

There's something about tomatoes, peaches, mozzarella, balsamic vinegar, and basil that are so perfect together. The sweetness and tang from tomatoes and peaches is cut by creamy mozzarella and slightly salty prosciutto. Balsamic vinegar adds a welcome hit of rich, dark notes, and fresh basil finishes the salad with a light aromatic smell and flavor. Peach prosciutto caprese salad is the perfect packable lunch for school days, work days, or for anyone on the go!
Print Recipe
Course: Salad
Ingredients Method

Ingredients
  

  • 1 Heirloom Tomato, sliced Any tomato works! I prefer most tomatoes on the vine over Roma
  • 1/2 Peach, sliced
  • 1/3 cup Mozzarella balls Sliced mozzarella or burrata is also delicious
  • 1-2 Slices of prosciutto, torn into bite sized pieces
  • Extra virgin olive oil to taste Make sure it's a mild/buttery flavored oil
  • Balsamic vinegar I prefer to use flavored balsamic vinegar like fig balsamic vinegar or balsamic glazes
  • 5-6 Fresh basil leaves
  • Finishing salt to taste (Fleur de sel or a dash of himalayan salt works!)

Method
 

  1. Slice your tomatoes and peaches into slices. If the tomato is pretty large, cut the slices in half so they are bite sized pieces. Arrange in the bottom of your lunch box or container. Top with shredded prosciutto, mozzarella, and fresh basil leaves.
  2. If you are packing up your lunch for work, use an empty spice jar for your salad dressing. Add approximately 1 Tbsp of olive oil and about 2 Tbsp of balsamic vinegar to the bottle. Take a couple pinches of salt into a small ziploc bag.
  3. When ready to eat, drizzle the balsamic dressing over the salad. sprinkle the finishing salt over your salad and enjoy!