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–+ servings
Peach and Prosciutto Salad on a white platter.

Peach and Prosciutto Salad

Jessica Vogl
A delicious Peach and Prosciutto Salad featuring some of summer's best fresh ingredients!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1-2 ounces prosciutto
  • 2 ripe peaches thinly sliced
  • 5-6 ripe figs quartered
  • ¾ cup cherry tomatoes halved
  • 2 small red chili peppers thinly sliced (see notes)
  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • fresh basil for topping
  • flaky sea salt and black pepper for topping

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper. Evenly spread the prosciutto on the baking sheet so the pieces are not overlapping. Bake for 10-12 minutes, or until crisp. Be careful - these will go from crisp to burned very quickly! Set aside to cool.
  • In a small bowl, combine balsamic vinegar, olive oil and honey to make the dressing. Whisk to combine.
  • Slice your peaches, figs, tomatoes and red chili peppers, and spread on a large, rimmed platter. Drizzle with the dressing, then add crumbled prosciutto. Top with fresh basil, flaky sea salt and black pepper and serve.

Notes

If you don't have small red chili peppers, you can use another pepper of your choice (jalapeño would work nicely). You can also use a dash of red pepper flakes. 
Keyword balsamic, fig, peach, prosciutto, salad, stone fruit
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