Peach and Prosciutto diSan Daniele Salad

Today’s recipe comes from my copy of Fabio Viviani’s monthly digital magazine that I get online.  For those of you not familiar with Fabio he’s a well known Italian Top Chef, he was actually voted as “fan favorite”.  I fell in love with him on one of the many Top Chef shows and try to watch him whenever he’s on any of the talk shows or in any of the cooking contests as he is rather entertaining.


Fabio not only competed on Top Chef but he also went on to compete in Top Chef All-Stars and he then starred in the spin-off, “Life After Top Chef.”  He’s been a guest on many daytime and nighttime shows…Rachael Ray, Good Morning America, The Talk, and The Chew are just a few that I can remember of the top of my head.  He also has a regular spot on QVC where he demonstrates different kitchen products and appliances. to the good part, the salad!  LOL  The “official” name of it if we were in Italy would be Peach and Prosciutto diSan Daniele Salad. The Prosciutto diSan Daniele is an authentic product from Italy that has been around for about 2 millennia. This particular ham makes the salad distinct since it’s a special ham and has to meat high standards of the European Union.  Now naturally…if you can’t find the real deal then you can substitute…you would just have a Peach and Prosciutto Salad.



  • 4 peaches – pits removed and cut into thirds
  • 4 cups baby spinach
  • 1 1/2 cups snow peas – chopped
  • 1/2 cup red onion – sliced
  • 8 cherry tomatoes – halved
  • 1/2 cup seedless cucumber – coarsely grated
  • 1 TBSP fresh mint – chopped
  • 3 TBSP olive oil – he suggests Bertolli
  • 1 TBSP red wine or balsamic vinegar
  • 1/4 TSP salt
  • 1/8 TSP pepper
  • 12 thin slices of Prosciutto diSan Daniele (or regular prosciutto if can’t find this one)
  • Sprigs of mint if desired



  • Heat broiler
  • Place peaches on broiler pan cut side up.
  • Broil until they are golden & flecked with brown spots (3-6 minutes).
  • Toss together spinach, snow peas, red onion, tomatoes, cucumber, & fresh mint in a large bowl.
  • Combine oil, vinegar, salt & pepper in a small bowl.
  • Add to salad & toss.
  • Wrap a piece of Prosciutto around each piece of peach.
  • Divide the salad up into plates then divide the peaches up onto the salad.
  • Garnish with the sprigs of mint if you so desire.

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