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Tomaten Pfirsich Salat mit Parmaschinken

Tomato and Peach Salad with Crispy Prosciutto, Feta & Fresh Herbs

Fresh and easy Tomato and Peach Salad with Crispy Prosciutto—ready in 20 minutes! Made with feta, basil, and mint for the perfect sweet, salty, and herby summer salad.

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Course Salad
Category BBQ, Mediterannean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 244 kcal
Autor Elle

Ingredients

For the salad:

  • 400 g mixed heirloom tomatoes, sliced into wedges
  • 200 g cherry tomatoes, halved
  • 2 large ripe yellow peaches, sliced into wedges
  • 100 g feta, crumbled
  • A handful of fresh basil leaves, tear large ones
  • A handful of fresh mint leaves, tear large ones
  • 80 g prosciutto (about 6 slices)

For the dressing:

  • 1 shallot, very finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

Method

  1. Make the crispy prosciutto: Preheat oven to 350°F / 175°C and line a baking sheet pan with parchment paper. Spread prosciutto out on the sheet pan in a single layer (the prosciutto doesn’t need to be totally flat). Bake for 6–8 minutes, until crisp. Remove and let cool.
  2. Make the dressing: In a small bowl, whisk together the chopped shallot, lemon juice, red wine vinegar, and olive oil. Season with salt and pepper to taste.
  3. Assemble the salad: In a large salad bowl, combine the heirloom tomatoes, cherry tomatoes, and peach wedges. Drizzle with the dressing and gently toss to coat.

  4. Add toppings and serve: Break the crispy prosciutto into bite-sized pieces. Scatter over the salad along with the crumbled feta, basil, and mint. Toss gently again and serve immediately. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.