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This salad celebrates some great summer fruits peach and watermelon. The sweet watermelon and the tart and sweet peach need some contrast in the salad. So I added crispy prosciutto and a hard, salty cheese ricotta salata. It is a variation of ricotta and it is dried and salted. For the vinaigrette I used the juice of a peach, added some lemon and lots of lemon basil. Lemon basil is a lovely, fragrant variation of the basils. If you don’t have it, use basil and mint.

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I also added some interesting herbs and edible flowers in the salad, it is a great experience to come across a bite of different flavor while eating the salad. Feel free to experiment with whatever you have.

Ingredients

salad ingredients

  • mixed salad leaves (young spinach, young kale and arugula works best)
  • sliced peach
  • watermelon cubes
  • prosciutto pieces crispened in olive oil
  • crumbled ricotta salata (you have to have it at room temp to be able to crumble it)
  • sliced scallions or chopped red onion
  • lemon basil leaves
  • anise hyssop leaves
  • borage flowers
  • radish flowers

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vinaigrette: 

  • 1/2 chopped shallot
  • juice of 1 peach
  • lemon juice
  • light olive oil – at least twice as much as the peach and lemon juice (extra virgin would have a very dominant taste)
  • salt, black pepper, cayenne pepper to taste
  • at least 1T of chopped lemon basil

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