Is anyone else shocked that it is September? I really don’t know how that can be true, because it feels like it was the 4th of July just a few weeks ago. Somehow time is slipping by way too fast, and it doesn’t seem like we fit in enough grilling and BBQs and ice cream for summer to almost be over. Usually around the beginning of September, I get the itch to start making all things apple and pumpkin. But not this year. This year, I am in no rush.
My only regrets about this recipe are that I didn’t start making it earlier in the summer. Sweet peaches, salty prosciutto, creamy mozzarella, and the simplest dressing–pretty much the perfect combination. This salad is all about highlighting the flavors of each ingredient, so try to go for quality when buying them. And then pretend like fall isn’t coming and make this on repeat for the next few weeks like we plan to do.
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- 2 ounces arugula
- 2 ounces baby kale
- 2 ounces sliced prosciutto, torn into large pieces
- 3 ounces fresh mozzarella
- 2 ripe peaches, sliced
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper. Set aside.
- In a large bowl or on a large platter, add arugula and kale, mixing the two together. Add proscuitto, mozzarella, and peaches. Toss salad gently to combine and evenly distribute ingredients. Drizzle with desired amount of prepared vinaigrette and serve.
These colors are insane! I am also in no rush for fall – I need my summer sun! Especially from the lack of it due to surgery block haha. I want to eat this salad for dinner today, it looks so amazing!