Melon and Peach Salad with Prosciutto and Mozzarella

Serving Size: 4
Total Time:


  • 1.5 Pound honeydew melon, seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1 Tbsp extra virgin olive oil
  • 2 tsp vincotto or balsamic vinegar
  • salt and freshly ground black pepper
  • 2 Tbsp chopped basil
  • 2 Tbsp chopped marjoram
  • 0.5 Pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto, 2 ounce


1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.