Tomato, Prosciutto and Peach Salad with Vino Cotto dressing
The sweetness and fragrance of seasonal tomatoes and peaches are a wonderful contrast to the salty cured meat and the milky cheese. Its’ seasonal eating at it’s best. Serve with crusty bread as a side dish.
½ kg mixture of tomatoes of your choice (vine-ripened, cherries, Kumato, grape tomatoes etc)
2 ripe peaches, washed, skin off, cut into thin wedges
½ cup of basil leaves
6 slices prosciutto, thinly sliced, torn
8-10 bocconcini (or buffalo mozzarella coarsely torn)
120ml extra virgin olive oil
2 tbsp Vino Cotto
Prepare dressing by whisking ingredients in a bowl and season to taste.
Place in a large bowl the tomatoes, peach, basil, prosciutto and bocconcini. Add the dressing, season to taste and gently toss to combine. Serve with crusty bread.