Peach and Prosciutto Salad with Basil Vinaigrette and Fried Capers

salad side dish


I’m making the most of my favourite summer fruits and getting some healthy salads in before it cools down and the warming comfort food begins. This summer salad is packed with flavour and makes the perfect side dish for a BBQ or a nice light lunch on it’s own.


Peach and Prosciutto Salad with Basil Vinaigrette and Fried Capers


Serves: 6 as a side or 2 as a main

Ready in: 15 mins

Dietary: GF




Basil Vinaigrette

½ cup packed basil leaves

1 clove garlic

3 tbsp olive oil

1 ½ tbsp white wine vinegar

½ tsp honey

sea salt and black pepper


2 tbsp capers

1 tbsp olive oil

100g mixed salad greens

1 ripe peach

4 slices prosciutto

40g feta



  1. For the dressing, place all of the ingredients into a small blender or food processor and blend on high speed until smooth. Season with salt and pepper to taste and pop into the fridge until needed (this can be made a day or two in advance).
  2. To prepare the capers, place them on a piece of paper towel to remove some of the moisture. Put the olive oil in a small non-stick frying pan or skillet and bring to a high heat. Add the capers and fry for a few minutes, giving them a stir every 30 seconds or so, until they are crispy. Remove from the pan and place on a paper towel to cool. 
  3. To assemble the salad, place the salad greens in a large salad bowl. 
  4. Slice the peach into thin slices, tear the slices of prosciutto into smaller pieces and scatter over the greens. 
  5. Crumble the feta with your fingers and scatter over the salad along with the fried capers.
  6. When you are ready to serve, dress with the basil vinaigrette or serve it alongside for everyone to help themselves.