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
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition
Notes
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