Tomato, Peach & Crispy Prosciutto Salad
Here’s a vibrant tomato & peach salad that’s full of fresh fruit, veg & herbs and topped with torn mozzarella & crispy prosciutto. It’s super easy to make & full of flavour.
This tomato, peach & crispy prosciutto salad is seriously tasty & super easy to make! It’s packed full of fresh fruit, veg & herbs, is dressed with an incredibly simple salad dressing & topped with crispy cured meat, torn mozzarella & a sprinkle of sumac. It’s probably one of my new favourite salads!
This salad couldn’t be easier to make! Simply chop up your fruit & veg then chuck it into a bowl with fresh herbs, olive oil & a splash of vinegar then season well & toss to combine. I like to serve my salad on a large sharing plate then top it with torn mozzarella, plenty of crispy prosciutto and a sprinkle of sumac, for a hit of citrusy flavour.
For more vibrant & tasty salads, take a look at our collection of lunch recipes! There’s lots to choose from here, like our watermelon & halloumi salad, everything bagel salad, panzanella salad with burrata & more…
Components Of This Salad
- Tomatoes
This salad is best made during peak tomato season, using good quality, ripe tomatoes! I used a mix of tomatoes but feel free to use whatever type you like. - Peaches
Make sure to use ripe peaches for the best flavour. I used yellow flesh peaches but white peaches will work as well or you could use nectarines. - Smashed Cucumber
I added cucumber to our tomato salad for some added sweetness & crunch! I turned mine into smashed cucumber for extra texture. To do this, we use a rolling pin to whack the cucumber until it splits open then we chop it up. - Crispy Prosciutto
We’re making crispy prosciutto by baking slices in the oven until golden. This only takes a few minutes & adds crunch to our salad, as well as a touch of saltiness which cuts through the sweetness from the fruit. - Mozzarella
Tomatoes & mozzarella are a classic pairing & it works fantastically in this salad! I tore the mozzarella over the top of my salad but you could slice it instead if you’d prefer. You could even use a burrata instead. - Fresh Herbs
We’re adding finely shredded mint leaves & torn basil leaves to our salad, for freshness & flavour. I like to prep the herbs differently for some contrasting texture. - Dressing
The dressing for this salad couldn’t get any simpler! It’s just olive oil & vinegar. I used a raspberry vinegar (from Seabanks oil & vinegar in the UK) but balsamic will work instead.
Serving Suggestions
This tomato & peach salad is surprisingly hearty, so makes for a fantastic lunch dish or for a main meal, it could be served with grilled steaks or chops, roasted chicken or some really good, homemade bread. I’d recommend my pan roasted chicken thighs & some homemade focaccia!
Frequently Asked Questions
Peak tomato season in the UK is during the summer months, from July to September. However, you can buy tomatoes all year round from the supermarket because a lot of tomatoes are grown indoors (in greenhouses). However, for the best flavour, it’s best to buy outdoor grown tomatoes during peak season.
This salad is best served fresh, so I wouldn’t recommend mixing it in advance. Although, you can prep the veg & fruit and cook the crispy prosciutto a day in advance & store them in the fridge. Make sure to bring the fruit & veg up to room temperature before using, for the best flavour.
Yes, this salad can be made vegetarian! Simply omit the crispy prosciutto. Also, make sure to use vegetarian mozzarella!
More Salads To Try!
- Smashed Cucumber & Cashew Salad
- Roast Chicken & Giant Couscous Salad
- Tuna & Sun Dried Tomato Pasta Salad
- Za’atar Lamb Salad With Hummus & Green Tahini Dressing
- Everything Bagel Salad With A Cream Cheese Schmear
- Vermicelli Noodle Salad With Nutty Sesame Dressing
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Tomato, Peach & Crispy Prosciutto Salad
Equipment
- Baking Tray
- Large Mixing Bowl
- Rolling Pin
Ingredients
- 70 g Thinly Sliced Prosciutto
- 600 g Tomatoes (See Notes)
- 3 Peaches
- ½ A Cucumber
- 10 g Fresh Basil Leaves
- 5 g Fresh Mint Leaves
- 1 tbsp Olive Oil
- ½ tbsp Vinegar (See Notes)
- 2 125g Balls Of Mozzarella (Drained)
- A Pinch Of Sumac
Instructions
Crispy Prosciutto
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Line a baking tray with parchment paper then place the slices of prosciutto on top, making sure that they're not overlapping.
- Bake the prosciutto in the preheated oven for 6-8 minutes, until it's golden & crispy then set aside & leave to cool.
Salad Prep
- Cut any smaller tomatoes in half & any larger ones into quarters then place into a large mixing bowl.
- Cut the peaches in half, twist open then remove the stones. Cut each piece of peach in half vertically then in half again horizontally. Place the pieces into the mixing bowl with the tomtoes.
- Place the cucumber onto a chopping board then use a rolling pin or a meat tenderising hammer to whack it, until it splits open. Cut the smashed cucumber in half down the length then roughly chop. Place into the mixing bowl.
- Next, roughly tear the basil leaves then add to the mixing bowl. Use a sharp knife to finely shred the mint leaves then add into the bowl as well.
- Season the salad well with sea salt & freshly cracked black pepper then add in the olive oil & vinegar. Toss gently to combine then transfer to a large serving plate.Give the salad a taste once mixed then add in more seasoning if needed.
To Finish
- Tear the balls of mozzarella into small pieces then scatter over the top of the salad.
- Next, break the crispy prosciutto up into small pieces then sprinkle over the salad. Drizzle with more olive oil then season with salt & pepper and finish with a sprinkle of sumac. Serve immediately.
