Peach, Plum & Tomato Caprese Salad with Prosciutto
This peach, plum and tomato caprese salad with prosciutto is as flavorful as it is vibrant. It is sweet salty, tangy and garlicy and served best out in the garden with a nice glass of prosecco in hand.
Equipment
- 1 mandoline slicer Making everything even thickness
- 1 shallow serving dish This is really to show off the beautiful colors
Ingredients
- 4 large fresh tomatoes I used 2 roma tomatoes and 2 large vined tomatoes, but hierloom tomatoes would work perfectly
- 24 oz petite tomato medley Really just small tomatoes with different colors
- 2 tomatillos medium sized
- 1 small red onion
- 1 watermelon radish
- 1 black plum
- 1 peach
- 2 oz microgreens I got a mild mix from the farmers market
- 5 slices prosciutto The thiner the better
- 6 oz fresh mozzarella
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 1/8 tsp salt
- .5 oz fresh basil
Instructions
- Start with flavor: Finely dice the garlic and add it to a large mixing bowl along with 2 tablespoons of good-quality olive oil. This will be the base for infusing all that juicy produce.
- Slice and marinate: Using a mandoline on setting two (medium thickness), carefully slice the tomatoes, plums, peaches, watermelon radish, and tomatillos. Add the slices to the garlic-oil mixture, gently toss to coat, then cover and chill in the fridge for about 10 minutes. This quick marinade lets the flavors mingle and deepen.
- Crisp the prosciutto: Tear the prosciutto into bite-sized pieces and lay them in a single layer on a microwave-safe plate. Microwave for 30–40 seconds, or until crispy—but keep an eye on it to avoid burning. Repeat as needed. Prefer the stovetop? Crisp the prosciutto in a dry skillet over medium heat—it’ll take a bit longer, but works just as well.
- Slice the onion: Switch the mandoline to a thinner setting and slice the red onion crosswise into delicate rings. These will add a subtle bite and beautiful texture.
- Time to plate: Lay down a light bed of microgreens on a wide, shallow serving dish. Artfully layer the marinated slices of tomato, plum, peach, radish, and tomatillo on top, mixing them evenly so all the colors and shapes shine through. Discard any excess liquid from the bowl. Add another light sprinkle of microgreens over the top for freshness without hiding the stars of the show. Finish this layer with your sliced onion rings, spacing them evenly.
- Add the cheese and herbs: Tear the mozzarella by hand for a rustic feel and scatter it generously over the salad. Tuck fresh basil leaves between the layers for aroma and bursts of flavor.
- Final touches: Crumble the crispy prosciutto on top. Drizzle with a bit more olive oil, sprinkle with flaky sea salt, and serve immediately while everything is fresh and vibrant.