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.
Servings: 4 People
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.
Notes
1. Tomatoes - Seasonal tomatoes work best for this salad! I used a mix of yellow & red cherry tomatoes & some larger vine tomatoes but feel free to use whatever type you like! For the best flavour, make sure that your tomatoes are at room temperature before using.
2. Peaches - Either yellow or white flesh peaches will work for this salad or you could use nectarines. I used yellow flesh peaches.
3. Mozzarella - Make sure to drain your mozzarella well before using!
4. Prosciutto - I'd recommend using pre sliced prosciutto as this will be the ideal thickness (very thin!). You can get this in most supermarkets.
5. Vinegar - I used a raspberry vinegar from Seabanks oil & vinegar in the UK. However, balsamic vinegar will work as well. I'd recommend giving the salad a taste then adding in a splash more vinegar if you think it needs more acidity.
6. Leftovers - This salad is best served straight away but any leftovers will keep in the fridge for a day or so. I'd recommend letting leftover salad warm up to room temperature before serving.