Summer Peach and Corn Salad

Name: Summer Peach and Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 ears Corn, husks removed; 3 ounces Thinly Sliced Prosciutto; 10 ounces Mixed Greens; 2 Peaches, sliced; 6 ounces Cucumbers, chopped; 6 ounces Mozzarella Pearls, drained; 1 batch Balsamic Vinaigrette

20 mins prepServes 4

Get the most out of that summer produce with this fresh salad that includes peaches, corn, and savory, crispy prosciutto.

4 servings

What you need

1 corn husks, (see note)

3 oz prosciutto

10 oz mixed greens

2 peach

6 oz cucumber

6 oz mozzarella balls, (be sure to look for “pearls” which are very small; or buy regular mozzarella and slice into small cubes)

1 balsamic vinaigrette, (with 1/2 teaspoon dried basil added)

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Instructions


0 Slice kernels off the corn cobs.
1 Preheat oven to 350°F.
2 Line a sheet pan with parchment paper. Spread prosciutto out on the sheet pan in a single layer (the prosciutto doesn’t need to be totally flat, some ripples and waves will give the prosciutto more texture).
3 Bake until crisp, 6 to 8 minutes.
4 Remove pan from oven and let prosciutto cool on pan.
5 Assemble salad with a bed of greens topped with corn, prosciutto, peaches, cucumbers, and mozzarella. Drizzle with vinaigrette until dressed to your liking.

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Summer Peach and Corn Salad

What you need

Instructions

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