Like I mentioned in my last post, I’ve been really inspired by all the produce available at the farmer’s market.
In late summer, I’m tempted by the abundant displays of cherry tomatoes and peaches. I mean, hello, I named my blog after them.
This is an incredibly delicious salad perfect for a light lunch al fresco, to enjoy solo or with a date, in which case you should double the recipe.
I just love the stark contrast of the sweet peaches and tomatoes against theΒ salty prosciutto, the tart lemon juice, and the savory basil.
Meg // peaches & cake
Summertime Peach and Prosciutto Salad
Inspired by the Elkhart Lake Farmer’s Market and Athena Calderone
- 2 cups organic spinach and arugula mix
- 1 ripe peach, pitted and sliced (or substitute nectarine)
- 1 shallot, sliced thin
- ΒΌ cup fresh basil, torn or sliced into a chiffonade (For tips on making a chiffonade, go here.)
- 6 cherry tomatoes (any variety), halved
- 1 to 2 ounces prosciutto, roughly chopped
- 1 tsp. good-quality extra-virgin olive oil or basil-infused olive oil
- Juice from 2 large lemon wedges (about 1.5 – 2 tsp.)
- Cracked black pepper, to taste
- Cracked sea salt, to taste (the prosciutto is salty enough so very little salt, if any, is needed)
Combine all ingredients in a bowl and toss. Season with additional black pepper, lemon juice, basil, and/or olive oil to taste. Serve.
Click here for tips on storing leftover basil.