Nectarine and Prosciutto Salad

I wanted a salad that would taste like summer and pop with flavour in every bite.  This one really fit the bill!  It combines salty and sweet, juicy and crunchy, zesty and a wee bit of richness.  I loved the contrasts in texture and in flavour, especially the tangy dressing and the sweet nectarines.

Nectarine and Prosciutto Salad

Makes two hearty servings

  • romaine or green leaf lettuce (I used some of each)
  • 1/4 cup toasted walnuts
  • 3 slices of prosciutto made into “porkitos” (e.g. crisped up in the oven)
  • 2 tbsp crumbled feta cheese
  • 2 nectarines, grilled and chopped, still warm (see below)

For the dressing:

  • 3 tsp fresh squeezed lemon juice
  • 2 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp chopped parsley
  • a couple of big pinches of oregano
  • salt and pepper to taste

Cut the nectarines in half and remove the stone.  Brush with olive oil and grill for about 5-7 minutes.  Toss all the salad ingredients in one or two bowls and drizzle with the dressing.

I served this salad with Greek-spiced grilled pork chops.  The feta could be skipped or substituted if you don’t do dairy.  I might try it with peaches or even melon in the future.

Fun tasting note – as we were eating my husband remarked that the flavours of this salad reminded him of a Hawaiian pizza.  As soon as he said it, I could taste the hints too.  It’s that magic salty/sweet combo.

 

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