Tara's Summer's 7-Layer Salad Bomb

 I was at home one day thinking, what can I make that is unique and different, possibly something that has not been made before, when this summer take on the old winter 7-layer salad classic came to mind.  This is the first time I've made my salad so I will experiment with it more in the future.  It was however, very delicious, very colorful and the perfect hot summer day meal.  Serve maybe with some cold roast chicken and cornbread!  P.S.  The longer this is in the fridge the longer the flavors develop to perfection.  The leftovers today were even better!

The Ingredients:

4 cups cut up iceberg lettuce, 2 cups arugula, 1 cup basil leaves, remove stem, 2 cups diced yellow pepper, 1-2 cups diced red onion, 1 package prosciutto, chopped up, 1 container of mini bocconcini   balls, sliced, 2 tsp. lemon zest,2- 4 grilled peaches, diced or sliced, 2-3 cups frozen peas, 2 tbsp. olive oil, 2 tbsp. reduced balsamic, (Mayo Topping):  1/2 cup Hellman's Mayo, 1/2 cup sour cream, 2 tbsp. apple cider vinegar, 2 tbsp. brown sugar or sweetener. (Garnish) 1/2 cup corn kernels, 6 crispy pieces of bacon crumbled up, 4 basil leaves torn up to sprinkle, 1/4-1/2 cup crumbled feta cheese. Salt and pepper. Note:  I have added measurement suggestions.  This is because you may have a larger bowl than me.  Use a clear glass bowl for affect.  

Pitting a Peach before Grilling:  My peaches were a tad hard, which I understand are actually the best sort of peaches to grill.  I microwaved one at a time for between 30 and 40 seconds.  Then, using the sharp tip of a knife, I make an incision around the entire peach - but not along the seam.  Make a cut opposite the seam to make a cross over the seam..  Then with both hands, holding the peach on either side, gently twist back and forth until the peach comes apart in halves.  If the peach isn't breaking apart, possibly you will need to go over it again with the knife. With a small spoon, carefully dig out the pit and discard - or plant in your garden to see if anything sprouts!  Grilling the peaches will give the salad a nice smoky flavor when you take a bite.  So good!

To grill the peach, simply brush with olive oil, season with salt and pepper and put peach cut-side down on grill or grilling pan.  I used a grilling pan.  Check the peach grill marks by using a metal spatula, turning it up a little to take a look.  When there are nice brown/black grill marks, take them off and set aside for your salad. Note:  I put whole peach halves into my salad, but think it would be even better to dice the peaches up and then layer them.

Putting It All Together

The Greens (first step)

Layer #1 

3-4 cups shredded iceberg lettuce on the bottom of bowl. Then over top of iceberg add 2 cups arugula and then add 1 cup basil over top of that. Remember, the amount of greens you add, is entirely up to you because it will depend on the size of your bowl.

The Mirepiox 

Layer #2

Over top of the greens, layer of 1-2 cups diced yellow pepper and same measurement of red onion.

The Meat

Layer #3 

Over top of the yellow pepper and onions, add diced prosciutto scattered around evenly of course.

The Cheese

Layer #4 

Cover the prosciutto layer with sliced mini bocconcini balls sprinkling 2 tsp. lemon zest over top bocconcini. (optional of course)

The Peaches

Layer #5 

Spoon diced grilled peaches over bocconcini. Drizzle over the peaches reduced balsamic.

Frozen Peas

Layer #6 

Cover peaches with 2-3 cups frozen peas

The Mayo Mix and Garnish

Layer # 7

Cover peas with mayo mix which is a simple combination of 1/2 cup Hellman's mayo, 1/2 cup sour cream, 2 tbsp. apple cider vinegar, 1-2 tbsp. brown sugar or sweetener. Spread around evenly with a spatula as though you were icing a cake. Garnish top with corn, bacon, basil and feta cheese.

Cover with Saran Wrap and pop into the refrigerator for 24 hours.  Note:  I have to say, that we had this for lunch yesterday and then the leftovers today which were even better! The flavors just seem to develop more and more the longer you leave it.  So delicious! Good to keep in the fridge for 2 days.

Very colorful salad with a flavorsome mix of smoky peaches, prosciutto and bacon, peppery arugula, crunchy peppers and iceberg with of course the summer sweetness of corn with the heavenly aroma of basil.  (practicing my food writing, LOL).  I've been eating this salad all day!  Perfect for this heat.