Peach Prosciutto Salad


  • 5 ounces arugula
  • 3 large heirloom tomatoes, sliced
  • 3 peaches, pitted and sliced
  • 1/3 cup blueberries
  • 2 ounces prosciuttio
  • 810 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!


*I used Treeline herb soft cheese

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