Peach & Heirloom Tomato Panzanella with Prosciutto

Nothing says summer quite like a colourful, refreshing salad - and Simone Agostino’s peach and heirloom tomato Panzanella with Re & Sons Prosciutto is a seasonal favourite. The silky, savory prosciutto brings just the right amount of salt to balance the sweetness of the peaches and the acidity of the tomatoes, tying all the flavours together into one perfect bite.

Simone’s version keeps things unfussy yet elegant, focusing on simple, quality ingredients that shine on their own. A delicate rosé vinaigrette complements the peaches beautifully, though you can adjust the dressing to suit your own style.
Tip: Salt the tomatoes generously while you prep the rest - this helps release their juices and deepens their flavour. Once everything’s tossed together, let the salad sit for about 30 minutes so the bread absorbs all the vinaigrette and tomato juices.

Ingredients

- 2-3 ripe heirloom tomatoes (at room temperature)
- 1-2 yellow peaches
- A few handfuls of day-old bread, torn and left to dry (or lightly toasted)
- Thin slices of Re & Sons Prosciutto
- 1 small container of bocconcini
- Fresh basil leaves

Rosé Balsamic Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup rosé balsamic vinegar*
- Salt and pepper, to taste
*Red wine vinegar can be used as a substitute.

Method

1) Slice the tomatoes and peaches, then place them in a large bowl. Sprinkle with salt and set aside to release their juices.
2) Add the torn bread pieces and toss gently so they begin soaking up the tomato juices.
3) Whisk together the olive oil, vinegar, salt, and pepper to make the vinaigrette. Pour over the salad and toss lightly.
4) Add the bocconcini, basil leaves, and slices of prosciutto.
5) Let the salad sit for about 30 minutes before serving, allowing the flavours to meld and the bread to soften slightly.