Peach and prosciutto salad with feta and mint vinaigrette
Peaches bring a lovely fresh, ripe sweetness to summer salads. The feta and mint vinaigrette is a beauty - any left over can be used with the next meal of fish, chicken or lamb.
Ingredients
Feta and mint vinaigrette
1 tbsp red wine vinegar
1 tbsp parsley leaves
1 tbsp mint leaves
½ tsp dried oregano
2 tbsp feta, crumbled
2 tbsp natural yoghurt
Sea salt and pepper
3 tbsp extra virgin olive oil
Salad
3 peaches
1 fennel bulb or 2 baby fennel
Good handful of basil or baby spinach leaves
2 tbsp extra virgin olive oil
12 thin slices prosciutto
3 tbsp walnuts, toasted and roughly crushed
2 tbsp kalamata olives, unpitted
Method
To make the vinaigrette, whizz ingredients in a blender until smooth and set aside. Cut each peach in half, discard stone and cut each half in three wedges.
Trim fennel and shave it across the bulb as finely as possible. Toss fennel and basil in one tablespoon olive oil, sea salt and pepper.
To serve, arrange three slices of prosciutto side by side on each plate. Mound the fennel and basil in the centre, arrange four or five peach wedges on top and spoon over a little vinaigrette.
Scatter with walnuts and olives, drizzle prosciutto with remaining olive oil, and serve with remaining vinaigrette in a bowl.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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