Home Kitchen Summer Peach Salad

This Summer Peach Salad is so satisfying and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a from-scratch balsamic honey dijon vinaigrette. This dish yields 4 entree salads or 6 to 8 smaller side salads.

I adore peach season.

And every summer it’s my goal to try and make the most of it while they are in season. Worth keeping peaches grilled, on flatbreads, withgoat cheese on a crostini, in sandwiches and salsa. And who can resist a peach dessert? Sadly we’re heading towards fall, at what feel like, lightning speed. Although Worth keeping fall and apples, I’m only not ready to say goodbye to summer’s beloved fruit.

So with that said, todays salad is the latest and greatest summer salad to come out of my kitchen. It has fresh basil tossed with spring greens and baby arugula, crumbled crispy prosciutto, crunchy pistachios and tangy goat cheese. And since I already had this balsamic dressing in my fridge, I drizzled it over top.

So. Unbelievably. Notable.

For this Summer Peach Salad Set out:

• nonstick spray – Use avocado oil, extra light olive oil or ghee oil spray.
• pancetta – Gives this salad salty flavor and crispy texture (when fried).
• arugula – Lends satisfying peppery flavor.
• spring mix – Use your go-to spring lettuce blend.
• basil (fresh) – Lends bright herbaceous freshness.
• peaches – Set out 2 to 4 depending on size.
• goat cheese – I like to buy a log of goat cheese and crumble it myself.
• pistachios – Try lightly salted or salt and pepper pistachios.
• balsamic honey dijon vinaigrette – Or use a balsamic vinaigrette of your choice.

Make The Dressing:

First things first, make the balsamic honey dijon vinaigrette. This is a pretty unfussy recipe, simply add ingredients in a jar and shake to combine.

Next, lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy.

Once crispy, remove to a paper towel lined plate and repeat with the last of the prosciutto.

In a large bowl combine the spring greens, baby arugula with 1/4 cup fresh basil. Then add to a serving bowl, shallow platter or divide among individual bowls.

Top with sliced peaches, chopped pistachios and crumbled goat cheese. Then crumble the crispy prosciutto over top.

Drizzle desired amount of the vinaigrette over top.

I also add a little, okay a lot of freshly ground black pepper on top as well.

Serve as is or with grilled chicken or protein of choice!

Enjoy! And if you give this Summer Peach Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!