Salad with fried peaches, tomatoes and Parma ham

 

Sometimes the peach season is late but you are tempted to buy half-ripe peaches anyway hoping that they soften in your kitchen. Well, they don’t but frying them in olive oil is a good technique to soften them. 

The sweet flavour of peaches goes very well with the acidic taste of tomatoes and the saltiness of Parma ham. 

Serve the salad with some good country bread for a balanced light lunch. 

2 servings

2 peaches

2 tbsp. olive oil

8-10 slices of Parma ham

1 large green tomato

About 6 red cherry tomatoes

About 6 yellow cherry tomatoes

2 tbsp. vinaigrette

2 tbsp black olives

Basil leaves to decorate

Warm 2 tbsp. olive oil over medium-high heat in a frying pan. Remove the stones from the peaches and cut them into quarters. Fry them, stirring occasionally, until nicely coloured and soft.

Cut the green tomato into sections and halve the cherry tomatoes. Place the tomatoes, peaches, and black olive into a bowl. Add the vinaigrette and mix. Divide the mixture on 2 plates and fold in the Parma ham. Scatter with basil leaves.