Why you’ll love this salad
I love a nice big salad in the summer, and this one delivers. The in-season peaches are perfection and the umami-packed prosciutto balance their sweetness like no other. Normally, I’d pair this flavor combination with some melty burrata, but to keep things dairy free, I’ve added creamy avocado instead.
I’ve topped it all off with my basil vinaigrette because the flavor just screams summer to me, and I can’t get enough of it.
More summer peach recipes: vegan peach cobbler / peach stuffed chicken saltimbocca / summer fruit salad / peach bruschetta / hot honey peach bourbon smash
Ingredients & substitutions
- Arugula – This is the base of our salad. If you don’t love the pepperiness of arugula, you can always swap this out for spring mix or a 50/50 blend of spinach and arugula.
- Prosciutto – If yo don’t have prosciutto, you could substitute pancetta, salami or even beef bresaola if you’re looking for something that’s not pork. I really recommend using some kind of cured meat that has a similar salt/umami level as prosciutto.
- Pistachio – Feel free to swap this for another nut like almonds or pecans. You could also substitute pepitas or sunflower seeds for a nut free option. Just make sure they’re roasted and salted to get the right flavor.
- Peaches – Fresh, in-season peaches are going to be the best option here. I don’t recommend using frozen peaches. The flavor just isn’t the same. I think another sweet fruit, like strawberries or nectarines could be a really great option though.
- Red onion – If you don’t have a red onion, I would recommend a sweet, Vidalia onion instead. You could also use chives or shallots.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Prep ahead. There isn’t much to do ahead of making this salad, but you could prep your dressing and chop your pistachios, red onion and prosciutto a few days in advance. Hold off on slicing the peaches and avocado though. It’s best to do those right before serving to prevent browning.
- Tone down the onion. If you’re not a huge fan of onion in salad, try rinsing your red onion under cold water to help take the bite out. I do this for most of my salads and I find it makes such a difference. You could also use pickled red onion for extra depth of flavor.
More summer salad recipes: arugula zucchini salad / tropical salad with mango vinaigrette / kale berry pastina salad / summer farro salad / dairy free BLT pasta salad
Ingredients
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons lemon juice
- 1/2 clove garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 5 ounces baby arugula
- 1 4- ounce package prosciutto - sliced into thin strips
- 2 – 3 peaches - sliced
- 1 avocado - sliced
- 1/4 cup thinly sliced red onion
- 1/4 roasted - salted pistachios, roughly chopped
Instructions
- Make your dressing. Place all ingredients in a food processor or high-speed blender. Blend until smooth. Transfer to a mason jar or other airtight container. Refrigerate until ready to use.
- Assemble the salad. Add the arugula to a large salad bowl. Top with prosciutto, peaches, avocado, red onion and pistachios. Drizzle the salad with dressing. Toss to coat and serve immediately.
