Peach, Prosciutto and Feta Summer Salad
Ingredients
- 1 large head of butter lettuce
- 2 large, ripe peaches (canned can be substituted in the off-season)
- 6 ounces prosciutto
- ¼ cup feta cheese crumbled
- 1 ounce honey
- 1 ounce lemon olive oil
Instructions
- Wash and cut the lettuce into medium-size chunks. Place equal amounts into three bowls.
- Drizzle a generous amount of honey and olive oil onto the lettuce.
- Cut the peaches in half, then pull out the pits. Cut them further into ½ inch wide wedges.
- Cut the prosciutto into small strips, about ½ inch wide by 3 inches long.
- Put 3-4 peach wedges, 3-4 prosciutto strips, and some crumbled feta onto each salad.
Notes
This is one of my favorite summer salads because it’s a little sweet, a little salty, and healthy but filling. The sweetness of the peaches and honey is beautifully offset by the saltiness of the prosciutto and feta. It all sits on a bed of creamy, smooth butter lettuce – my favorite variety – which I pick up at the farmers market (one decent-sized head can easily make three small-ish salads). The lemon-infused olive oil adds a little tangy zing that perfectly completes the dish. Note: I prefer to put the olive oil and honey on before the solid toppings (to allow it to trickle into the lettuce), but you can drizzle it on as the last step, if you prefer.