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Peach and Radish Salad with Crispy Prosciutto

This peach and radish salad is topped with crispy prosciutto and toasted hazelnuts.

I used to strongly dislike radishes. <–Normally I’d use the word “hate” there but I’m really trying to stop the abuse of that word. I use it far too much and radishes don’t really seem like a worthy subject.

I’ll reserve that for muscle ups which are making me want to scream, curse, pound my head against the wall and kick things all at the same time after spending about 4 solid months of trying to “get” one at crossfit without any success.

I don’t think I’ve ever worked so long on something without success and I’m about ready to go all-out toddler tantrum in a toy store on their ass if it doesn’t happen soon.

Anyway, back to the radishes…I thought they were just watery and peppery in all the wrong ways (even though that’s exactly how I’d describe watercress or arugula and I love those both). 

Peach and radish salad with crispy prosciutto

The problem though is that no one told me the secret to these little things is slicing them as thin as your knife will allow rather than popping half in your mouth all at once.

You can also roast them which is actually my favorite preparation because roasted radishes basically taste like a potato.

Or, my newest obsession, thanks to Rebecca’s wise words last week, serve them on buttered bread with sea salt.


And don’t throw out the greens attached to a bunch of radishes either. Make radish green pesto instead!

Learn everything there is to know about radishes in this radish spring produce guide.

Peach and radish salad with crispy prosciutto and toasted hazelnuts

As I bought 3 pounds of peaches the other day (can’t get enough!) this salad just came together in my head.

Peppery, sweet, salty tart and crunchy, it’s got it all going on and it’s a little taste of summery heaven in each bite.

Looking for more summer side salads?

Try this easy creamy cucumber salad or this simple summer tomato corn salad.

Peach and Radish Salad with Crispy Prosciutto

Peach and Radish Salad with Crispy Prosciutto

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This peach and radish salad is topped with crispy prosciutto and toasted hazelnuts.


  • 4-5 radishes, thinly sliced
  • 2-3 peaches (I used a combination of white and yellow), thinly sliced
  • 1/4 bulb of fennel, thinly sliced
  • 1/4 cup hazelnuts, toasted and chopped
  • 3-4 slices prosciutto, chopped
  • salt & pepper
  • 1/4 cup extra virgin olive oil
  • 1/2 a lemon


  1. Heat a skillet over medium and place prosciutto in the pan. Cook until crispy, about 5 minutes. Set aside.
  2. Plate the peaches, radishes and fennel.
  3. Top with the hazelnuts, prosciutto and season with salt and pepper.
  4. Drizzle olive oil and squeeze lemon juice over top to dress before serving.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 40mgSodium: 1687mgCarbohydrates: 31gFiber: 7gSugar: 24gProtein: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment below or pin it to your Pinterest account!

Rachel Cooks

Tuesday 15th of July 2014

This looks like a phenomenal salad. I LOVE radishes...we roast them all the time!

Katie G

Sunday 13th of July 2014

Ooooh I love peaches in salad - Add some bacon, cheese and walnuts and suddenly I'm putty! I'd never considered the idea of radishes on toast but I'm going to try now you've mentioned it, they rarely end up in my vegetable box but as a summer salad addition I think they could work perfectly.

Millie l Add A Little

Saturday 12th of July 2014

What a gorgeous salad Gina - I love all the textures and different flavours going on!

Nicole, RD

Saturday 12th of July 2014

I loooove this combo! I have radishes in my CSA this week, too!

kelley {mountain mama cooks}

Friday 11th of July 2014

I can't get enough radishes. I love them every which way. Roasted is brilliant but my favorite is just like Rebecca mentioned- on bread, slathered with good cultured butter and sprinkled with coarse sea salt. This salad is gorgeous, I love the flavor combination.

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