by Amanda Natividad, NatureBox Editor
Cook time: 15 minutes (for the prosciutto)
- 6 slices prosciutto (about 3 ounces)
- 3 heirloom tomatoes
- 3 nectarines
- 4 sprigs tarragon
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
1. Make crispy prosciutto: Preheat oven to 375 degrees F. Arrange prosciutto slices on a parchment-lined baking sheet. Bake until the color darkens to a deep pink, 15 minutes. Using tongs, carefully transfer prosciutto to paper towels to drain and cool, about 5 minutes. Using your hands, crumble the prosciutto into a bowl. This recipe makes about 1/2 cup of crispy prosciutto.
2. Slice the tomatoes and nectarines into large bite-size chunks. Tear the tarragon leaves. (None of this needs to be perfect. In fact, imperfection is better because it makes the finished dish look more rustic.)
3. In a large bowl, gently toss together the tomatoes, nectarines and tarragon. Drizzle on olive oil and balsamic vinegar. Sprinkle crispy prosciutto on top. Serve.
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