Stone Fruit & Prosciutto Salad

How we make it.

*serves 2*

1 ripe peach, diced
1/4 cup cherries, sliced
1 vine ripened tomato, diced
2-3 slices of Prosciutto, rolled and sliced
Parmigiano Reggiano, shaved
Fresh basil leaves
A drizzle of extra virgin olive oil
A drizzle of balsamic vinegar
Black pepper, to taste
Maldon salt, to taste

Why we make it.

This dish is the best bites of summer splashed into a bowl. Sweet, salty, floral, nutty, juicy, herby, chewy, fresh. And every now and then the crunch of Maldon salt or cracked black pepper. This salad is perfect. Peaches and tomatoes should be together. Two tender skinned fruits that exemplify the best summer has to offer and lean both sweet and savory. Perfect summer ingredients composed at their height and made the most of, accented with the salty bite of prosciutto and parmesan. We make this salad because it's begging to be made. The perfect summer lunch or dinner side. With a reservoir of juices left in your bowl to dredge a baguette through.