Peach Caprese Orzo Salad with Crispy Prosciutto
Servings: 8
Ingredients
- Kosher or fine sea salt
- 12 ounces Mountain High Organics gluten-free orzo
- 4 ounces thinly sliced prosciutto
- 3 medium ripe peaches cut into bite-sized pieces
- 8 ounces fresh mozzarella pearls drained
- ½ cup thinly sliced fresh basil plus more for garnish
- ¼ cup finely diced red onion
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Garnishes:
- 1 Peach cut into wedges
- Fresh basil leaves
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free orzo according to package directions. Drain and rinse briefly under cool water. Transfer to a large serving bowl and let cool.
- Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Arrange the prosciutto slices in a single layer on the prepared baking sheet. Bake for 8–10 minutes, or until crisp. The prosciutto will continue to crisp slightly as it cools. Transfer the prosciutto to a wire rack or plate and let cool completely. Break into large pieces.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Add the peaches, mozzarella pearls, basil, and red onion to the cooled orzo. Add about two-thirds of the crispy prosciutto and gently toss.
- Pour the vinaigrette over the salad and toss gently until evenly coated. Transfer to a serving platter or large shallow bowl.
- Arrange additional peach wedges on top. Scatter the remaining crispy prosciutto, fresh basil leaves, and a few mozzarella pearls over the salad. Finish with freshly cracked black pepper and serve.
Nutrition
Calories: 194kcal | Carbohydrates: 1g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 267mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 0.2mg
