Recipe

Prosciutto, Mozzarella & Stone Fruit Salad

Name: Prosciutto, Mozzarella & Stone Fruit Salad
Prep time: 15 min
Yield: 6 Servings
Ingredients: 6 Ripe Stone Fruit; 3 cups Baby Arugula; 8 slices Boar's Head Prosciutto di Parma®; 8 oz Boar's Head® Fresh Mozzarella; 0.5 cup Campari Tomatoes; 0.25 cup Red Onion; 0.5 cup Fresh Basil; 0.5 cup Raw Pistachios; 0.25 cup Balsamic Glaze; 0.25 cup Extra Virgin Olive Oil; Salt and Pepper

Topped with ripe seasonal produce and freshly-sliced Prosciutto di Parma, this summer-ready salad is a beautiful blend of sweet and savory.

Serves

View of Prosciutto, Mozzarella & Stone Fruit Salad Appetizers Recipe

Serves

Ingredients

Instructions

On a large serving platter, spread the arugula as a base. Top evenly with stone fruit slices.
Tear the prosciutto and mozzarella cheese into bite-sized pieces and scatter over the salad.
Add the red onion, tomato, basil, and chopped pistachios.
Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
Serve and enjoy!