A celebration of summer’s sweetest moments in one colorful bowl — juicy heirloom tomatoes, fragrant peaches, cherries, creamy mozzarella, and a salty crunch of crispy prosciutto. Perfect for an August dinner party or a simple weeknight treat.

Serves: 4

Prep Time: 15 minutes

Cook Time: 5–7 minutes (for prosciutto)

Ingredients:

2 large ripe peaches, pitted and sliced
1 cup cherries, pitted and halved
1 cups heirloom or cherry tomatoes, halved or sliced
6–8 small mozzarella balls (bocconcini), torn
4 slices prosciutto
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar (or white balsamic for a lighter flavor)
1 tsp honey
1 tsp lemon
½ tsp sea salt (plus more to taste)
Freshly cracked black pepper
Fresh basil leaves, torn

Instructions:

Crisp the Prosciutto
- Lay prosciutto slices flat and bake in an oven (375 degrees) or toaster oven for 3-4 minutes until crispy. Transfer to a paper towel to cool, then crumble into bite-sized pieces.
Make the Dressing
- In a small jar, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until emulsified.
Assemble the Salad
- Arrange tomatoes, peaches, and cherries on a serving platter.
- Add mozzarella halves and drizzle with the dressing.
Finish & Serve
- Scatter crispy prosciutto and torn basil over the top.
- Serve immediately, or keep chilled for up to 30 minutes before serving.

Pro Tips:

For extra freshness, chill your fruit before slicing.
Swap mozzarella for burrata if you want a creamier texture.
If cherries aren’t in season, try blackberries or figs.