Prosciutto and Peach Salad
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This salad is perfect for summer! @theemoodyfoody says this is the summer's dynamic duo. @theemoodyfoody was featured on the #feedfeed podcast where he spoke about his Mexican roots, as well as how he turns making food videos into an artform.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons olive oil, divided
- 4 slices prosciutto
- 4 peaches, sliced
- 1 tablespoon white wine
- 6 grape tomatoes, halved
- 1/4 cup pistachios, crushed
- 3 mint leaves
- 5 basil leaves
- 1/2 pound burrata, torn into small pieces
- flakey salt, to taste
- fresh ground pepper, to taste
- red pepper flakes, to taste
Method
Step 1
In a medium pan over medium heat, add two teaspoons of olive oil and carefully lay down the prosciutto. Crisp up both sides of the prosciutto, which should take about 3 minutes per side. Remove prosciutto from the pan and set aside.
Step 2
In the same pan, add the peach slices. Let them cook in the rendered prosciutto fat. Once golden on one side, flip over and allow to get golden on the other side. Turn off the heat. Add white wine into the pan to deglaze and allow peaches to soften and the wine to reduce.
Step 3
Plate peaches, crispy prosciutto, grape tomatoes, pistachios, mint, basil, and burrata. Drizzle with remaining olive oil, and add salt, pepper, and red pepper flakes to taste. Enjoy!