Photo: John Autry; Styling: Lindsey Ellis Beatty
4 servings (serving size: 1 salad)

Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese.

How to Make It

Step 1

Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.

Step 2

Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.

Step 3

Wine note: With this salad, you need a wine that can take the sweetness of peaches and honey. Riesling's the ticket. It has a honeyed character built right in, and it adores cured pork. Apex Cellar's 2008 Riesling from Washington state's Columbia Valley (about $18) would be a great choice, with a spritz of lemon offsetting its off-dry stone fruit. --Sara Schneider

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

SoonerSinger's Review

July 29, 2013
This salad is delicious! I left out the prosciutto (by accident, but I didn't miss it) and turned it into a meal with half a grilled chicken breast on top. My husband loved this too! A great summer recipe when it's too hot to be in the kitchen for hours.

lcm073's Review

October 12, 2011
Yum! I couldn't get enough of this salad during peach season and now I have to wait a whole year before I can enjoy it again.

eviehaberer's Review

June 17, 2011

eatingood's Review

June 06, 2011
this is so wonderfully fresh and light! Great, simple dressing too. Beautiful for company...I have used feta in place of the ricotta salata.

csness's Review

September 13, 2010
A flavorful light summer salad. We have made this recipe a couple of times. We always make the dressing to taste, we have used both peaches and nectarines (whatever looks better at the store), and feta cheese. This is a great weeknight meal as well as a great salad when entertaining.

Laurie18's Review

September 12, 2010
Maybe I would have loved this more if I could have found the right cheese. I didn't find myself looking forward to eating this as much as this week is almost done which salad will I try for next week.

detailaddict's Review

August 23, 2010
This makes for a good, light weeknight supper. I cut the oil in the dressing by half and used all the dressing for two servings, and also used reduced-fat feta as I couldn't find ricotta salata. I served this with CL Cool Honeydew-Mint Soup (June 2009), focaccia and riesling. This is yet another good CL pairing of pork and peaches, and I would certainly make this again.

dottie1000's Review

July 30, 2010
with peaches out early this year, I have been enjoying this salad over the last couple of weeks--have made it 4-5 times. YUMMY!!

Leslie56's Review

July 15, 2010
Great combination of flavors! I used feta instead of the ricotta salata chesse. A delicious summer salad that was a big hit with my 14 year old daughter and husband!