The Ultimate Summer Salad 🍑☀️🥗

There’s a specific magic that happens when the sun stays out late and the peaches get perfectly ripe. When it’s too hot to turn on the oven, but you still want something that feels like a five-star meal, this Summer Peach & Prosciutto Salad is the answer.

The secret? It’s all about the balance of salty, sweet, and that hit of acidity. For this recipe, I’m using my absolute favourite @its.olio Caramelised Balsamic Vinegar, it’s thick, velvety, and elevates the whole dish from a simple side to the star of the show.

The Ingredients

This salad is proof that you only need a few high-quality ingredients to create something incredible:

Fresh Peaches: Sliced thin (look for ones that are fragrant but still have a bit of a snap).

Creamy Mozzarella: Torn by hand for those jagged edges that catch the dressing.

Prosciutto: For that essential salty, savoury crunch.

Wild Rocket: To add a fresh, peppery bite.

The Garnish: A final flourish of flaky salt, a drizzle of EVOO, and an extra splash of caramelised balsamic.

The Liquid Gold Dressing

This dressing is a staple in my kitchen. It’s emulsified, tangy, and has just enough sweetness to bridge the gap between the fruit and the cheese.

Pro Tip: Whisk the mustard, honey, and vinegar first, then slowly stream in the EVOO while whisking to get that perfectly thick, glossy texture.

Bring it All Together

1. Layer the Base: Start with a bed of fresh rocket on a large platter.

2. Add the Stars: Arrange your peach slices and torn mozzarella over the greens.

3. The Prosciutto: Drape the prosciutto ribbons elegantly throughout the salad.

4. Drizzle & Garnish: Pour over that golden dressing, then finish with a final drizzle of @its.olio caramelised balsamic and a sprinkle of flaky salt.Serving Suggestion: This pairs beautifully with a chilled glass of Rosé or a crisp sparkling water with mint. It’s summer on a plate!