Peach Caprese Salad with Crispy Prosciutto
- 3 ripe peaches, sliced or diced
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into pieces
- ¼ cup fresh basil leaves, torn
- 3 slices prosciutto
- 2 tbsp extra virgin olive oil
- Juice of ½ lemon
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Pinch of red pepper flakes
- Balsamic glaze, for drizzling
- Flaky sea salt, for finishing
Optional:
- Drizzle of hot honey
- Arugula base for serving
- Toasted sourdough on the side
Directions:
- Preheat a skillet over medium heat. Add the prosciutto and cook for 2–3 minutes per side until crisp. Transfer to a paper towel-lined plate and let cool slightly before breaking into pieces.
- In a large serving bowl or platter, combine the peaches, tomatoes, mozzarella, and basil.
- Drizzle with olive oil and fresh lemon juice. Season with kosher salt, black pepper, garlic powder, and red pepper flakes. Toss gently.
- Top with crispy prosciutto and finish with balsamic glaze and flaky sea salt.
- Serve immediately with toasted sourdough or alongside grilled chicken, salmon, or burgers.
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I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!







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