The people at Trader Joe’s grocery store know exactly what they are doing when they place large boxes of incredibly ripe, sweet smelling peaches right near the checkout. It’s like the grown up version of the candy display at the cash register. I challenge anyone to walk past those babies and not put a box in your shopping trolley. I have tried four times in the past two weeks and have failed every time. Luckily my family would happily devour them for breakfast, lunch and dinner.
This week, however, I decided to try something different. Inspired by a delicious salad that a good friend of mine brought to a potluck recently, I came up with this simple summer stone fruit salad. The peppery arugula, creamy mozzarella, and salty prosciutto complement the sweet, juicy peaches perfectly. And if you want to make it really decadent, you can use burrata instead of mozzarella. It was even a hit with my children.
Summer Stone Fruit Salad
- 7 oz arugula
- 8 oz fresh Ciliegine mozzarella (the small mozzarella balls)
- 4 oz prosciutto
- 2 ripe peaches
- Drizzle of balsamic vinegar
1. Lay the arugula on a large platter or serving dish.
2. Tear the prosciutto into large pieces and slice the peaches.
3. Put the mozzarella, prosciutto, and peach slices on top of the arugula.
4. Drizzle with balsamic vinegar, et voila. Ready to eat.