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en harmonie van prosciutto, verse perzik, en Parmezaan (of Feta) op een bedje van rucola, afgemaakt met een zoete balsamico crème.

Summer Italian Salad

A harmony of prosciutto, fresh peach, and Parmesan (or Feta) on a bed of arugula, topped off with a sweet balsamic cream.
5 from 1 vote
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Course: Starter
Cuisine: Italian
Keyword: arugula, peach
Total Time: 10 minutes
Servings: 4
Calories: 253kcal

Ingredients

Instructions

Serve

  • Wash the arugula and drain it well or dry it with a salad spinner.
  • Cut the fresh peaches into thin slices.
  • Slice thin slices or flakes of the Parmesan cheese with a cheese slicer or grater.

Prepare:

  • Wash the arugula and drain it well or dry it with a salad spinner.
  • Cut the fresh peaches into thin slices.
  • Slice thin slices or flakes of the Parmesan cheese with a cheese slicer or grater.
  • Lightly toast the pine nuts in a dry frying pan until golden brown and set aside.

Assembling the salad:

  • Place a bed of arugula on each plate (optionally add vinaigrette).
  • Artistically drape the prosciutto over the arugula.
  • Divide the peach slices evenly over the prosciutto.
  • Sprinkle the shaved Parmesan cheese and toasted pine nuts over the whole.

Finish:

  • Drizzle a generous amount of balsamic cream over the salad.
  • Optional: For extra flair, add some toasted pine nuts or a light lemon-olive oil vinaigrette.

Serve:

  • Serve immediately to keep all ingredients fresh and crispy.
  • Enjoy the harmonious combination of flavors!

Nutrition

Calories: 253kcal | Carbohydrates: 25.3g | Protein: 9.6g | Fat: 13.6g | Sugar: 21.7g

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