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Salad with peaches, berries, brie and prosciutto

by Lorena

Eternal love for salads with fruits! This salad with peaches, berries, brie and prosciutto is the perfect mix of sweet and savoury flavours. It also has other ingredients that make it the perfect salad.

This salad with peaches is my favourite so far from salad week. All the flavours make a symphony in your mouth. Am I exaggerating? Maybe! You won’t know until you try it 😉 lol. My friend Romina tried this salad with me and told me that it’s perfect whenever there’s a potluck and you need to bring the salad. It’s really extraordinary, different, delicious and mega interesting.

This salad has summer fruits but let’s think what other fruits we could use when they’re not in season :). Peaches can easily be replaced with plums, yum! It could also be another peach type (here I used nectarines) or apricots. As for the berries, you can normally find blueberries year-round and you could also add cherries, sliced strawberries, physalis, etc. If you like salads with berries you can also try my salad with strawberries.

The dressing for this salad has honey so it has that slightly sweet taste. You might feel surprised that it also has olive oil, salt and pepper but I swear it’s amazing! Another dressing you could use is a classic one or the honey mustard one that you can find in my 10 dressings post. The other thing I looove in this salad is the leaf mix. The spinach, basil and mint make a great flavour mix and it becomes even better when mixed with the other flavours in the salad.

salad with peaches

Salad with peaches, berries, brie and prosciutto

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Course: Main, Salad
Cuisine: Low
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal


For the salad

  • 50 g baby spinach without stalks
  • 20 g mint leaves
  • 20 g basil leaves
  • 1 peach sliced
  • 150 g blueberries, blackberries and raspberries or just one type of berry! Whatever you have at hand 🙂
  • 30 g sliced almonds toasted or toasted and chopped almonds.
  • 100 g prosciutto or serrano ham
  • 100 g brie cheese cut
  • edible flowers I used pansies, optional

For the honey dressing

  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 6 tbsp olive oil
  • Salt and pepper to taste


For the salad

  • Make a bed of spinach, basil and mint.
  • On top place the fruit, prosciutto in medium pieces, brie cheese, almonds and finish with the edible flowers and extra leaves of mint and basil.

For the honey dressing

  • Whisk together the honey with the lemon juice, salt and pepper.
  • Add the olive oil in a drizzle while whisking.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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