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Prosciutto, Pea and Mozzarella Salad

Prosciutto, Pea and Mozzarella Salad

25 min — Italian

Bowls & Salads Salads Boiled Simmered Fried Mediterranean Diet
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Prosciutto, Pea and Mozzarella Salad

Prosciutto, Pea and Mozzarella Salad

Bright green peas and creamy buffalo mozzarella create a fresh base for this quick Italian-inspired salad. Salty shards of pan-fried prosciutto add a satisfying crunch to every bite. A simple mint vinaigrette ties the bowl together with a sharp, herbaceous finish. Serve it as a light lunch or a refreshing starter for a summer dinner party. The contrast between the cool cheese and the crisp meat makes it an instant favorite.

Cook
2 min
Total
25 min
Course
Salad
Cuisine
Italian

Ingredients

  • 4 slices prosciutto
  • 100g/4oz peas, fresh or frozen
  • 1 ball buffalo mozzarella (about 125g/4½oz), torn into large pieces
  • 1 tbsp olive oil

Instructions

  1. 1Warm a dry frying pan over medium heat. Fry the prosciutto slices until they become wrinkled and crisp. Transfer the meat to a paper towel to cool, then snap it into large shards.
  2. 2Bring a pot of salted water to a boil and cook the peas for 2 minutes until just tender. Whisk your vinaigrette ingredients together in a small bowl and season to taste.
  3. 3Drain the cooked peas and immediately rinse them under cold running water to stop the cooking process and cool them completely.
  4. 4Dry the cooled peas thoroughly using paper towels.
  5. 5Tear the mozzarella into large pieces and divide it between two plates. Scatter the dried peas over the cheese and top with the crispy prosciutto shards. Finish with a drizzle of the mint dressing and a garnish of fresh mint leaves.

Nutrition

25g
Protein
26g
Fat
4g
Sugar
2.23mg
Sodium

Fast Categories

Boiled Simmered Fried Mediterranean Diet Quick 30