Nectarine and Prosciutto Salad

This week, enjoy the flavor of summer with yellow or white nectarines or peaches from Nick Boldt! Sweet and juicy, these gems of summer are back and perfect for eating fresh or cooking. This salad is the perfect marriage of sweet and savory – salty prosciutto, tender nectarines, and crispy seasoned croutons come together for a bite that rings of summer and is loaded with flavor. Enjoy it as a side dish, or double the recipe and enjoy is as a summer dinner salad.

  • Serves: 4-6 servings
  • Prep Time: 25 minutes


  • 6 oz. Thinly Sliced Prosciutto
  • 2 Nectarines, pits removed & sliced
  • 2 c. Day-Old Bread, cubed
  • 1 tbsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 c. Shaved Parmesan
  • 1/4 c. Olive Oil
  • 1/2 lb. Spring Mix
  • Balsamic Vinegar & Olive Oil (to finish)


  1. Preheat oven to 375 degrees. Toss together bread cubes, garlic powder, paprika, salt, black pepper, and 1/4 cup olive oil. Arrange coated cubes on baking tray in a single layer; bake, flipping occasionally, until golden and crisp (about 25 minutes). Set aside and cool completely.

  2. To make salad, arrange prosciutto, sliced peaches, and parmesan on a bed of spring mix. Add a handful or two of croutons, then drizzle with olive oil and balsamic vinegar to taste.

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