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Summer Salad with Tomatoes, Peaches, Avocado and Prosciutto

The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. 

Lucky for us, this summer has blessed us with some of the best tasting produce. After a few days on the kitchen counter, the peaches and tomatoes are spectacular. Think of the best peach or tomato you ever tasted… yes, they’ve been that good.

It’s that easy: Make a double recipe of the dressing so it’s already made for the next time you serve this salad. Just wrap and keep in the fridge for up to 2 weeks. Let it come to room temperature before using.

Summer Salad with Tomatoes and Peaches

Summer Salad with Tomatoes, Peaches, Avocado and Prosciutto
Summer Salad with Tomatoes, Peaches, Avocado and Prosciutto
Prep time:
30min
Total time:
30min

Servings:
2 as a meal, 4 as a side dish

Ingredients

  • 2 tomatoes, sliced, about 8 slices total
  • 2 New Haven peaches or a similar tree-ripened peach, sliced, about 24 slices total
  • 1 ripe avocado, sliced
  • 1 shallot, minced
  • Fleur de sel (French sea salt), Maldon or kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. Heinen’s organic balsamic vinegar
  • 1 tsp. honey
  • 1/4 cup extra-virgin olive oil, plus 1 Tbsp.
  • 4 slices prosciutto
  • About 10 basil and or mint leaves, torn

Instructions

  1. Slice the tomato, peach and avocado and mince the shallot on a large cutting board. Arrange the sliced produce attractively on a platter and sprinkle it with fleur de sel and black pepper.
  2. Combine the shallot, vinegar and honey in a small bowl along with a pinch of salt and a few grinds of pepper. The shallot will soften and flavor the vinegar if you let it sit for a few minutes before whisking in the oil.
  3. Whisk the oil into the vinegar and taste to see if it needs more salt or pepper. Drizzle the dressing over the plates. Tuck in the prosciutto and scatter the basil over the top. If you are feeling sinful, drizzle with more olive oil.

Extra Hungry: Add raw corn cut off the cob and burrata cheese.

In the glass: I like a white wine white with this dish, but any refreshing and crisp wine you enjoy will work. I’m loving, a Vinho Verde from Portugal. It has a little fizz and enough acid to counter the richness of the avocado and yes, it makes this salad taste even better.

Summer Salad with Tomatoes and Peaches

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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