Get ready to transform your ordinary lunch into an extraordinary culinary adventure with this Summer Salad that screams sunshine and freshness! Imagine a vibrant plate where sweet peaches, crispy prosciutto, and juicy corn kernels come together in a symphony of flavors that will transport you to a perfect summer day. This isn't just a salad; it's a celebration of seasonal ingredients that will make your mouth water and your guests beg for the recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 2 ripe peaches, sliced
- 1 cup corn kernels (fresh or grilled)
- 4 slices prosciutto, cooked until crispy
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Begin by preparing all your ingredients. Wash the mixed greens thoroughly and pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Next, slice the ripe peaches into wedges. If you prefer, you can also cut them into smaller pieces or cubes for easier eating.
- If using fresh corn, carefully cut the kernels off the cob. If you have grilled corn, simply use the kernels directly. Measure out 1 cup of corn kernels.
- For the prosciutto, place the slices on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until crispy. Keep an eye on them to prevent burning. Once done, remove from the oven and let cool slightly before breaking them into pieces.
- In a small bowl, whisk together the olive oil and lemon juice to create a simple dressing. You can adjust the ratio to taste if you prefer a more acidic or oilier dressing.
- In a large salad bowl, combine the mixed greens, sliced peaches, corn kernels, and crumbled feta cheese. Gently toss the ingredients together to mix them evenly.
- Drizzle the olive oil and lemon juice dressing over the salad, and toss again to ensure all the ingredients are well coated.
- Finally, add the crispy prosciutto pieces on top of the salad. Serve immediately for the best texture and flavor.
Tips
- Choose ripe, fragrant peaches for the best flavor - they should give slightly when gently pressed.
- For extra depth, consider grilling the corn kernels before adding them to the salad.
- Make the crispy prosciutto just before serving to maintain its crunchiness.
- Use fresh, high-quality olive oil and freshly squeezed lemon juice for the dressing.
- If you want to prep ahead, keep the components separate and assemble just before serving to prevent the greens from getting soggy.
- Feel free to substitute feta with goat cheese or another tangy cheese if desired.
- For a vegetarian version, replace prosciutto with crispy chickpeas or toasted nuts.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 25mg
