Salad with peach, bread, mozzarella and prosciutto

Ingredients for 4 servings:

• 170 g white bread
• 2 cloves garlic
• 2 lemons, organic
• 12 peach halves, canned or fresh
• 250g mozzarella
• 8 handfuls of arugula
• 1 tbsp Balsamic vinegar, dark
• ¼ onion(s), red
• 8 slices of ham (prosciutto)
• 7 tbsp olive oil
• 3 handfuls of mint leaves and basil leaves
• 1 handful of red basil leaves
• n. B. Salt
• e.g. lemon pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply delicious

Preheat oven to 180°C. Cut or tear the bread into large pieces. Peel and roughly chop 1 garlic clove. Wash 1 lemon in hot water, dry it, and finely grate the zest. Mix the bread pieces with the chopped garlic, lemon zest, and 3 tablespoons of olive oil and toast on the middle rack for 10 to 15 minutes until golden brown. Remove and let cool. Meanwhile, wash the arugula and divide it between 4 plates. For the dressing, finely chop 2 handfuls each of mint and basil leaves and the garlic. Wash the second lemon in hot water, dry it, finely grate the zest, and squeeze the lemon halves. Mix together the herbs, lemon zest, garlic, and the remaining olive oil and finely chop in a food processor if desired. Season the dressing with salt and pepper (lemon pepper). Stir in the vinegar and lemon juice just before serving! Drain the peaches and mozzarella and cut into wedges or pieces. Peel the onion and slice it into strips. Mix the peaches, mozzarella, onion, and croutons with the remaining mint and basil leaves and arrange on top of the arugula. Now mix the dressing with the lemon juice and vinegar and drizzle over the salad. Finally, arrange the prosciutto slices on top.