Succulent peaches, plump blueberries, savory prosciutto, and creamy goat cheese create this divine arugula salad. It’s an ideal side salad especially for a fish or chicken entree. But this Fresh Peach Salad with Prosciutto and Blueberries is hearty enough to stand alone as a quick midweek meal. Dress it with the Peach Vinaigrette, add some crusty French bread, a nice pinot gris, and there you have it, a perfect combination for a relaxing evening.
What To Do With All Those Peaches
Although peaches are really a summer fruit, they always feel “Fall-ish” to me. I think that must come from my memory of picking peaches and apples with my mom early in September. So, I found myself at one of those U-pick Peach Orchards a week or so ago and ever since I’ve been looking for things to do with all of these fuzzy beauties. I began with canning about 24 1/2 pint jars of Peach Preserves with Maraschino Cherries and Pecans. It’s the ideal way to taste their sweet flavor in the middle of the winter.
But there’s nothing like devouring a juicy, candy-like peach that was picked from the tree just hours before. I don’t even care that its syrupy juice is all over my face and running down my forearms right now. Give me just a minute while I relish in a “peachy” moment.
A Peach Vinaigrette Tops off this Peach Salad
In my opinion, one of the highlights of this Fresh Peach Salad is the Vinaigrette which tops it all off. It’s super simple to make and takes less than 5 minutes. I start with a fresh peach puree which is 2 pitted ripe peaches. You don’t even have to peel them. Throw them in a food processor along with 2 teaspoons of sugar and process until it’s smooth. Straining them through a metal sieve helps to remove all the peach solids. Now all you need is some white wine vinegar, a pinch of salt, and some extra virgin olive oil.
Whenever you’re making a vinaigrette, the main idea is to emulsify the oil into the liquid. Once the cup of puree, vinegar, and salt are combined in a medium-size bowl, slowly drizzle in the olive oil while you quickly whisk them all together. You can use a food processor, although, it’s just as easy to do it by hand. You get the same results.
Fresh Peach Salad – Arugula, Prosciutto, and Blueberries
If you know me at all, you know that I’m as much about presentation as I am about taste. And just look how gorgeous this salad is! You have all the color, the texture, and the flavors in one dazzling bowl of lusciousness. Between the sweetness of the peach and blueberries, the saltiness of the prosciutto and the creamy tanginess of the goat cheese, it becomes an explosion in your mouth. I originally had thought about throwing in some glazed pecans, but it seemed a little too much. But by all means go for it, if that is your fancy. Another thing I had standing on guard was some basil leaves. It adds another dimension of flavor.
Fresh and Colorful Ingredients
I love salads because first of all, they are full of rich, healthy nutrients that our bodies crave. And secondly, they are so beautiful with all the fresh and colorful ingredients. One note that might be helpful though is using smaller pieces of prosciutto. I used larger ones and drew each piece together like a small floweret. It was perfect for my photoshoot but really hard to eat and way too much for one bite.
I think this Fresh Peach Salad – Arugula, Prosciutto, and Blueberries is a recipe that you’ll come back to time and time again. Let me know what you think by leaving a comment in the space below. I always love to hear from you!
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Fresh Peach Salad – Arugula, Prosciutto and Blueberries
The juiciness of the sweet peaches, the saltiness of the prosciutto, and the creaminess of the goat cheese is the solution for your fall cravings. This salad can be thrown together in about five minutes but the flavor lingers with you for days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: American
- 1 cup Peach Puree (see notes below)
- 4 tablespoons White Wine Vinegar
- Pinch of Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
- 4 cups Arugula
- 2 large Fresh Peaches, sliced with skins on
- 1 cup Fresh Blueberries
- 3 oz Prosciutto
- 1/2 cup Red Onion, thinly sliced
- 4 ounces Goat Cheese, crumbled
For the Peach Vinaigrette
- Whisk together the peach puree, white wine vinegar and salt in a medium-size bowl. Slowly drizzle the olive oil and whisk until emulsified. Any leftovers can be stored in the refrigerator for up to one week.
For the Salad
- In a large serving bowl, layer the arugula, sliced peaches, blueberries, prosciutto, red onion, and goat cheese. Dress the salad with peach vinaigrette just prior to serving.
- For the Peach Puree – Combine 2 large ripe peaches (pitted) with peels on and 2 teaspoons sugar in a food processor and process until smooth. Press the peach mixture through a metal sieve and discard the peach solids.
- Serving Size: 1/4 of salad
- Calories: 369
- Sugar: 34 g
- Sodium: 624 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 32 mg
Keywords: peach salad, peach salad recipe, arugula salad recipe, salad recipes summer