This Bresaola and Peach Salad is a light and tasty salad ready in less than ten minutes, perfect to serve for lunch or dinner during the hottest days of the year, bringing to the table an alternative to the classic Prosciutto and Melon. This dish is really simple and quick to prepare and perfectly combines two ingredients that nobody would apparently pair together.
All you need to do is clean and cut the peach into slices and serve it on a bed of arugula (rocket), alternating it with slices of bresaola to create a refreshing cold dish that will amaze everyone!
The Melon and Watermelon Salad and the Salmon Avocado Salad are fantastic alternatives to today’s recipe that we absolutely recommend trying to bring new dishes to your table during the summer season. Now, let’s prepare this Bresaola and Peach Salad!
[Note about bresaola: Bresaola is an air-dried, salted beef made from top round, which has been aged two to three months until it becomes hard and dark red. It can be found in Italian specialty stores or high-end delicatessens. If unavailable, you can substitute with very thinly sliced prosciutto or lean roast beef, though the taste will be different.]