Melon and Peach Salad with Prosciutto and Mozzarella

Melon and Peach Salad with Prosciutto and Mozzarella

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

This elegant and sophisticated melon, peach and prosciutto appetizer should be served with a bottle of Sancerre, Côtes du Rhône or Valpolicella.


  • 1 1-1/2-pound honeydew melon, seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1-1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons vin cotto
  • Sea salt and freshly ground pepper
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 1/2 pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto, 2 ounces


  1. Place the melon and the peach in a bowl and drizzle with the olive oil, vin cotto and a few pinches of salt and pepper. Toss to coat and then let stand at room temperature for 5 minutes to allow flavors to blend.
  2. Gently stir in the herbs and cheese and then transfer the mixture to a serving dish. Top with the sliced prosciutto and serve immediately.


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