Juicy peaches, sweet corn, crispy prosciutto, smoky gouda, and arugula tossed in white‑wine vinaigrette make the best summer salad for effortless al fresco meals.
This dish is everything you crave on a warm day, refreshing, bright, and bursting with flavor. Peppery arugula is tossed with juicy peaches, sweet corn, salty prosciutto, and creamy gouda, all drizzled with a light white wine vinaigrette. It’s the perfect blend of sweet, savory, and tangy, it's an unforgettable salad for any summer table.
If you are looking for more salad inspiration this Black Bean and Corn Salad or this Summer Couscous Salad are some of our other favorites!
reasons you'll love this salad
- Seasonal: showcases peak summer produce and flavors
- Impressive: elegant enough for entertaining, easy enough for weeknights
- Satisfying: perfectly balanced with a bit of crunch, creaminess, and a touch of saltiness
Arugula Salad Ingredients
- Produce: arugula, ripe peaches, and fresh sweet corn
- Prosciutto: you can also use bacon
- Cheese: Gouda pairs perfectly with this dish but gruyere also works well.
- Vinaigrette: this white wine vinaigrette has four basic ingredients and pairs well with the rest of the flavors.
How to Make the Best Summer Salad
- Cook the corn according to your personal preference. You can air fry, grill, or steam it. Allow it to cool slightly, and cut it from the cob.
- Heat a pan and fry the prosciutto over medium heat until crisp, this will only take 3-4 minutes. Remove the prosciutto from the skillet and set aside on paper towel lined plate.
- Combine the vinaigrette ingredients in a jar and shake well until completely combined.
- Assemble the salad with the arugula, corn, prosciutto, gouda, and peaches. Toss with the dressing and serve immediately.
Tips
- Use ripe, in-season peaches for maximum sweetness
- Grill or sauté the corn for extra depth of flavor
- Crisp the prosciutto in a skillet or oven for irresistible crunch
- Toss just before serving to keep everything fresh and vibrant
Storage
- If you need to prep this dish ahead store the salad components and vinaigrette separately. Do not combine until ready to serve.
- Once this dish has been combined it does not keep well.
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The Best Summer Salad
Ingredients
For the Salad
- 4 ears of corn cooked to your liking
- 8 slices prosciutto cooked until crisp and chopped
- 8 cups arugula packed
- 4 peaches ripe and sliced
- ½ cup gouda cut into cubes
For the Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup or honey
- ¼ teaspoon dijon mustard
Instructions
- Cook the corn to your liking and cut it away from the cob.
- Heat a large pan to medium heat and quickly sauté the prosciutto until crisp. Roughly chop and set aside.
- Combine the vinaigrette ingredients in a jar, shake until well combined.
- Assemble the salad in a large bowl with the arugula, peaches, corn, prosciutto, and gouda cheese. Toss with the white wine vinaigrette and serve immediately.
Tips:
- This recipe will serve 4 as a large salad or 8+ as a side dish.
Nutrition Information
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