2 large fresh, ripe peaches, peeled and thinly sliced
4 ounces thinly sliced prosciutto
1/2 tablespoon fresh thyme leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Salt and freshly ground pepper
How to Make It
Place greens on 4 serving plates. Top with mozzarella, peaches, and prosciutto; sprinkle with thyme. Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste. Drizzle over salads.
Riva's Trattoria, Greensboro, North Carolina
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As a southerner living in New England (who can get her hands on decent southern peaches only a few precious weeks of summer) I LOVED THIS RECIPE! As it happened, our local raspberries were in season so I added those for more color and flavor. And with the fresh thyme right out of the garden, this is a GREAT recipe. I brought the unassembled but prepped ingredients to Tanglewood and it was a perfect summer lunch. Thank you!
I find spelling gaffes annyoing as well, but I thought the salad was good. I used crispy, crumbled cappicola instead of prosciutto, and sliced up a whole peach for a single serving. The flavor contrast was delicious, and this is a good way to use homemade mozzarella. I would definitely make this again for a light lunch or serve this to company.
I made this for my July 4th cookout and got rave reviews from my guest! I don't understand rating something before actually making it! It was wonderful. The super sweet peaches and the lemon dressing balanced each other perfectly. I don't care how they spelled peach - it was just delicious!
Really Southern Living? Peche? You couldn't even fact check to see if Peche was the right word in Italian? Pesche would be the correct spelling. "Peche?" Not a word. Pesca is the singular Italian word for peach, and pesche is the plural, peaches. You'd think a magazine that's been around as long as you have would have a better fact check/copy department, but guess not.
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