If you’re looking for a dish that’s light, fresh, and absolutely beautiful on the Christmas table, this Christmas Wreath Salad is the perfect choice. Made with peppery rocket, prosciutto, juicy grilled peaches, and creamy fresh mozzarella, this salad is simple to prepare yet impressive enough for any holiday gathering.
With vibrant colours arranged in a wreath shape, it becomes both a delicious recipe and a festive decoration. Drizzled with extra-virgin olive oil and glossy balsamic glaze, this Christmas salad delivers the perfect balance of sweet, salty, creamy, and tangy.
Why You’ll Love This Christmas Wreath Salad
- Festive presentation – shaped like a holiday wreath for an eye-catching centrepiece
- Quick to make – on the table in under 15 minutes
- Fresh and flavourful – combines sweet peaches with salty prosciutto and creamy mozzarella
- Healthy and light – the perfect balance to richer Christmas dishes
- Make-ahead friendly – prep ingredients earlier and assemble just before serving
Ingredients
For this fresh and elegant Christmas salad, you will need:
- 2 large handfuls rocket (arugula)
- 6–8 slices prosciutto
- 2 fresh peaches, halved and lightly grilled
- 1 ball fresh mozzarella, torn or sliced
- Salt and black pepper, to taste
- Extra-virgin olive oil, for drizzling
- Balsamic glaze, for finishing
How to Make Christmas Wreath Salad
1. Prepare the rocket base
Arrange the rocket in a circular shape on a large round platter, leaving a hollow centre to mimic a Christmas wreath. Keep the leaves loose and fluffy for a more natural look.
2. Grill the peaches
Cut the peaches into thick wedges, about 1–1.5 cm wide, so they hold their shape when grilled. Lightly brush each slice with olive oil, then place them on a hot grill pan or barbecue for 1–2 minutes per side, until grill marks appear and the peaches soften slightly. Remove and let cool before adding to the salad.
3. Add the mozzarella
Tear or slice the fresh mozzarella and tuck pieces evenly around the wreath. The creamy texture balances the peppery rocket and salty prosciutto.
4. Fold in the prosciutto
Roll or gently twist the prosciutto slices and nestle them between the peaches and mozzarella. The curls add height and visual appeal.
5. Season and dress
Sprinkle lightly with salt and freshly cracked pepper.
Drizzle generously with olive oil and finish with a glossy swirl of balsamic glaze.
Presentation Tips
To enhance the Christmas wreath look:
- Add a few fresh basil leaves for extra green.
- Top with pomegranate arils for a ruby-red sparkle.
Variations & Substitutions
- Swap peaches for nectarines, figs, or fresh cherries.
- Use burrata instead of mozzarella for a creamier finish.
- Add toasted pine nuts for crunch.
- Try honey prosciutto for a sweeter touch.
Perfect for Christmas Entertaining
This Christmas Wreath Salad isn’t just a recipe—it’s a centrepiece.
Whether you’re hosting a Christmas lunch, bringing a plate to a festive BBQ, or preparing a beautiful starter for a holiday dinner, this dish is guaranteed to impress. Best of all—it tastes as good as it looks.
Serve With
This salad pairs beautifully with:
- Roasted turkey or chicken
- BBQ seafood
- Glazed ham
- Sparkling wine or prosecco
Christmas Wreath Salad
Course: SaladsDifficulty: Easy4
servings15
minutes4
minutesIngredients
2 large handfuls of rocket, or more to make a fuller wreath
6-8 slices of prosciutto
2 fresh peaches, halved and grilled
1 ball of fresh mozzarella cheese
Salt and pepper
Olive oil, for drizzling
Balsamic glaze, to finish
Directions
- Start by cutting the peaches into thick wedges, about 1–1.5 cm wide, so they hold their shape when grilled. Then place them on a hot grill, with olive oil or butter in the pan and grill for 1–2 minutes per side, until the peaches soften slightly and lightly brown. Remove and let cool before adding to the salad.
- Spread the rocket in a circular shape on a large round platter, leaving the centre empty to form a wreath.
- Tear or slice the mozzarella and arrange evenly around the rocket wreath. Gently roll or twist the prosciutto slices and tuck them around the salad for height and colour. Place the grilled peaches around the wreath.
- Sprinkle with salt and freshly cracked black pepper.
Drizzle generously with olive oil and finish with a swirl of balsamic glaze.
