Prosciutto, Peach & Mozzarella Salad

I simply had to post the recipe for this summer salad which I’ve been enjoying pretty much once a week for the last few weeks! Really simple, low in carbs and tastes delicious. 

DIFFICULTY: 1/5

Serves 2

For the Salad:

• 1-2 ripe Peaches (depending on how fruity you like your salads)
• 1 pack of Prosciutto 
• 1 ball of Mozzarella 
• 1 packet of Salad leaves (I find Rocket or Pea Shoots or a mixture of the two work best)
• 1 handful of Greek Basil or Basil 

For the Dressing:

• 2tbsp Olive Oil 
• 1tbsp White Wine Vinegar
• ½ tsp of Dijon Mustard 
• Juice of ½ a Lemon 
• Salt & Pepper to season

Takes around 10minutes to prepare

1. Cut the peaches (unpeeled) into slices or chunks and set aside.
2. Pour the salad leaves into a bowl and add the Prosciutto, tearing it over the salad.
3. Drain the mozzarella and slice into medium-sized chunks.
4. Take a handful of greek basil/basil and finely chop, setting aside. 
5. To make the dressing, add all the ingredients to a jug and whisk together with a small whisk or fork, if you don’t have one. Try the dressing to check the seasoning and adjust to your preferred taste.
6. Add the peaches and mozzarella to the salad and mix together with your hands.
7. Scatter the basil over and top with the dressing and serve - delicious on its own or with some crusty bread if you want to make it a little more substantial.