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Simple Peach, Prosciutto & Butter Lettuce Salad

Print Recipe
Yield 4
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

For The Salad

  • 1 large Head of Butter Lettuce
  • 2 Ripe Peaches, slice into thin wedges
  • 8 Thin Slices Prosciutto, torn in half lengthwise
  • 1/4 cup Loosely Packed Fresh Basil Leaves
  • Flaky Sea Salt (such as maldon)
  • Freshly Cracked Black Pepper

For The Balsamic Vinaigrette

  • 2 tbsp Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions

  • 1. Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, kosher salt, and pepper. Set aside.
  • 2. Optional—Crisp the Prosciutto: If desired, crisp prosciutto in a dry skillet over medium heat for 2–3 minutes per side, or bake on a parchment-lined sheet at 400°F for 8–10 minutes until golden and crisp. Let cool.
  • 3. Assemble the Salad: Arrange butter lettuce leaves across a large serving platter. Drizzle with half the vinaigrette.
  • 4. Layer peach wedges evenly across the lettuce, tucking some underneath for visual appeal.
  • 5. Distribute prosciutto pieces throughout the salad in small mounds or “ruffles.”
  • 6. Top with torn basil, flaky salt, and more freshly cracked pepper. Drizzle with remaining dressing and serve immediately.

Notes

Ingredient Notes

  • Butter Lettuce: Tender and mildly sweet, its ruffled edges are perfect for catching dressing and balancing the salty prosciutto.
  • Peaches: Look for ripe but slightly firm fruit for clean slicing and vibrant flavor. White or yellow peaches both work well.
  • Prosciutto: Adds salty contrast. Crisp it for extra texture, or keep it soft and silky depending on preference.
  • Balsamic Vinaigrette: A 3:1 oil-to-vinegar ratio keeps it mellow and fruit-forward—perfect for this salad.

 

Customization Ideas

  • Seasonal Swaps: Try nectarines, plums, or figs in place of peaches.
  • Add Crunch: Toss in toasted almonds or candied pecans.
  • Add Creaminess: A few spoonfuls of burrata or dairy-free cashew cheese elevate the salad for a heartier meal.
  • Greens Variation: Arugula or mixed baby greens can sub in for butter lettuce.
 

Storage Instructions

  • Refrigerator: Best served immediately. If prepping ahead, store each component separately in airtight containers.
  • Peaches: Slice just before serving to prevent browning.
Dressing: Can be made up to 5 days in advance and stored in the fridge.