Introduction

This Peach & Prosciutto Cottage Cheese Salad is a delightful blend of sweet, savory, and creamy flavors. Perfect for a light lunch or an elegant starter, it combines fresh peaches, salty prosciutto, and tangy cottage cheese with crunchy walnuts and peppery greens.

The dish is presented on a white plate, lying on a white marbled surface with a striped cloth nearby. It has a base layer of fresh, dark green arugula leaves spread out evenly, topped with uneven dollops of white cottage cheese that add a soft, creamy texture. Over the cheese, there are thin, folded slices of pink prosciutto, creating a light, silky contrast. Bright orange-yellow peach slices are scattered on top, adding freshness and a juicy look. Small clusters of walnut pieces are sprinkled throughout, bringing a rough, crunchy texture. The entire dish is finished with a drizzle of dark brown balsamic reduction and a sprinkle of ground black pepper for a slight sparkle and depth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat or low-fat)
2 ripe peaches, sliced
4 slices prosciutto, torn into bite-sized pieces
2 cups arugula or mixed greens
¼ cup walnuts, toasted and chopped
2 tbsp balsamic glaze (or balsamic vinegar + 1 tsp honey)
1 tbsp extra virgin olive oil
Salt & black pepper, to taste

Instructions

Step 1: Arrange the arugula or mixed greens on a serving plate or in a large bowl. Spoon the cottage cheese in the center, spreading it slightly. Layer the peach slices and torn prosciutto over the greens.
Step 2: Sprinkle the toasted walnuts on top for added crunch. Drizzle with balsamic glaze and olive oil, then season with salt and black pepper to taste.
Step 3: Serve immediately to enjoy the freshest flavors. This salad pairs beautifully with grilled chicken, a crisp white wine, or a slice of crusty bread.

Tips & Variations

Use ripe, juicy peaches for the best sweetness and texture.
Substitute walnuts with pecans or almonds if preferred.
For a vegan alternative, replace cottage cheese with a plant-based cheese and use maple syrup instead of honey in the balsamic glaze.
Add fresh herbs like basil or mint to brighten the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Since the peaches and greens are fresh, the salad is best eaten soon after preparation. If storing, keep the dressing separate and add it just before serving to prevent sogginess.

How to Serve

A white rectangular plate holds a fresh salad with a base layer of leafy greens in different shades of green, including arugula and other mixed lettuce. On top, there are several grilled peach slices with dark grill marks, showing bright orange and red colors. Thin slices of pink prosciutto are scattered throughout the salad, adding a soft texture. Small white chunks of goat cheese are sprinkled around, contrasting with the greens. Toasted almond slices are scattered on top, adding a light brown color and crunchy texture. The plate is set on a white marbled surface with a small white bowl on the side containing more cheese, and some green leaves lie around the plate, adding to the fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to preserve the freshness of the peaches and greens. You can prepare and toast the walnuts in advance and keep the dressing ready.

What can I substitute for prosciutto?

If you prefer a milder or vegetarian option, try using thinly sliced cooked chicken breast, turkey, or smoked tofu in place of prosciutto.

Peach & Prosciutto Cottage Cheese Salad Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

A fresh and vibrant Peach & Prosciutto Cottage Cheese Salad combining creamy cottage cheese, juicy ripe peaches, and savory prosciutto, layered over peppery arugula and topped with crunchy walnuts and a sweet balsamic glaze. This light and flavorful salad is perfect as a quick lunch or a sophisticated side dish.

Author: Dana
Prep Time: 10 minutes
Cook Time: 5 minutes (toasting walnuts)
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad Base

2 cups arugula or mixed greens

Main Ingredients

1 cup cottage cheese (full-fat or low-fat)
2 ripe peaches, sliced
4 slices prosciutto, torn into bite-sized pieces

Toppings & Dressing

¼ cup walnuts, toasted and chopped
2 tbsp balsamic glaze (or balsamic vinegar + 1 tsp honey)
1 tbsp extra virgin olive oil
Salt & black pepper, to taste

Instructions

Assemble the Salad: Arrange the arugula or mixed greens evenly on a serving plate or in a large bowl. Spoon the cottage cheese in the center and spread it slightly to create a creamy base. Layer the peach slices and torn prosciutto pieces neatly over the greens and cottage cheese to build fresh flavor and texture.
Add Crunch & Drizzle: Sprinkle the toasted and chopped walnuts over the salad to add a delightful crunch. Drizzle the balsamic glaze and extra virgin olive oil evenly across the top. Finish by seasoning with a pinch of salt and freshly ground black pepper to taste, enhancing all the flavors.
Serve & Enjoy: Serve the salad immediately for the freshest, most vibrant flavors. This salad pairs wonderfully with grilled chicken, a crisp white wine, or a slice of crusty bread, making it a versatile and delicious option for any meal.

Notes

Use ripe peaches for the best sweetness and juiciness.
Balsamic glaze adds a sweeter, thicker dressing alternative to plain balsamic vinegar.
To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
For a lighter option, choose low-fat cottage cheese and reduce olive oil slightly.
Serve immediately to prevent the greens and peaches from becoming soggy.

Keywords: Peach salad, Prosciutto salad, Cottage cheese salad, Summer salad, Light salad, Arugula salad, Healthy salad, Walnut salad