Peach Prosciutto Salad

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Serves 4


  • 5 ounces arugula
  • 3 large heirloom tomatoes, sliced
  • 3 peaches, pitted and sliced
  • 1/3 cup blueberries
  • 2 ounces prosciuttio
  • 8-10 basil leaves
  • 2 ounces dairy-free soft cheese*
  • freshly crack pink peppercorns

For the dressing

  • 1/3 cup olive oil
  • 2 tablespoons pesto
  • 1 tablespoon lemon juice


  1. Add arugula to a large salad bowl. Slice tomatoes and peaches. Add tomatoes, peaches, blueberries, prosciutto slices, basil leaves and cheese. 
  2. In a jar, add olive oil, pesto, and lemon juice and shake well until combined. 
  3. Pour dressing over salad and top with freshly cracked black pepper. Then all you gotta do is eat up!


Recipe Notes

*I used Treeline herb soft cheese

© 2019 All rights reserved.
Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!
Don't Miss A Bite!