Summer Salad with Peaches, Corn, and Crispy Prosciutto Recipe

overhead photo of summer salad with corn, peaches and prosciutto in a white bowl

5 from 3 votes

Summer Salad with Peaches, Corn, and Crispy Prosciutto Recipe

Get the most out of that summer produce with this fresh salad that includes peaches, corn, and savory, crispy prosciutto.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Keyword: Entree Salad, gluten free, summer salad

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

Half Sheet Pan
Mixing Bowl

Ingredients

2 ears Corn, husks removed (see note)
3 ounces Thinly Sliced Prosciutto
10 ounces Mixed Greens
2 Peaches, sliced
6 ounces Cucumbers, chopped
6 ounces Mozzarella Pearls, drained (be sure to look for “pearls” which are very small; or buy regular mozzarella and slice into small cubes)
1 batch Balsamic Vinaigrette (with 1/2 teaspoon dried basil added)

Instructions

Slice kernels off the corn cobs.
Preheat oven to 350°F.
Line a sheet pan with parchment paper. Spread prosciutto out on the sheet pan in a single layer (the prosciutto doesn’t need to be totally flat, some ripples and waves will give the prosciutto more texture).
Bake until crisp, 6 to 8 minutes.
Remove pan from oven and let prosciutto cool on pan.
Assemble salad with a bed of greens topped with corn, prosciutto, peaches, cucumbers, and mozzarella. Drizzle with vinaigrette until dressed to your liking.

Notes

Charred Corn - You can use raw corn for this recipe or, for even more flavor, give it a bit of char on the outside. You can do this by searing it in a hot skillet brushed with some oil, over the grill, or on a sheet pan under the oven’s broiler. No matter which method you use, be sure to turn it as it cooks to get some color on all sides. Let it cool before slicing the kernels off the cobs.

Nutrition