Tomato, Prosciutto and Peach Salad with Vino Cotto

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.Tomato, prosciutto and peach salad with Vino Cotto dressing

Serves 6


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.


Buy the Vino Cotto you need for this recipe online. Click here.