Peach, mozzarella, tomato, prosciutto, and avocado salad.

We love this salad, as it means summer is here and we can sit outside and enjoy these amazing flavours and textures. This salad has evolved over the years and occasionally takes a different direction, but this is our family favourite.

​Ingredients
​

• 2 ripe peaches
• 2 large tomatoes
• 1 ripe avocado
• 1 buffalo mozzarella (even better with Burrata)
• Prosciutto, or smoked bacon lardons
• Small bunch of fresh basil – (you can use mint as an alternative)
• 1 head of sweet romaine lettuce
• extra virgin olive oil
• red wine vinegar, (sherry or balsamic vinegar works just as well)
• 1 crust of stale bread

​METHOD
Pre heat your oven to 150.

1. Gently fry your prosciutto and set aside, keeping the fat in the pan
2. Cut your stale bread into chunks and fry in the prosciutto fat for a couple of minutes before placing in the oven for 5 minutes.
3. Slice the peaches and tomatoes into chunks.
4. Cut your avocado in half and scoop out the flesh, taking extra care in removing the stone. Cut the soft flesh into chunks.
5. Wash your salad leaves and tear into pieces then place in a large bowl.
6. Tear up the basil leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & red wine vinegar dressing.
7. Add the peaches and tomatoes and avocado.
8. Rip the mozzarella into small pieces and in the bowl with the rest of the ingredients.
9. Using scissors, cut the prosciutto into pieces and sprinkle over the top.
10. Lightly season with sea salt and black pepper.
11. Toss all the ingredients together and sprinkle the croutons on top!