Summer Peach & Tomato Salad with Crispy Ham and Pistachio Pesto

By: The Culinary Cartel

Summer Peach & Tomato Salad with Crispy Ham and Pistachio Pesto
cuisine icon Course
Appetizer
cuisine icon Difficulty
Easy
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Salad

prep icon Prep Time
15 Minutes
cook icon Cook Time
4 Minutes

serving icon Servings
3 Servings
Ingredients
  • 4 peaches, quartered, pitted
  • Salt & pepper, as needed
  • 3 oz. prosciutto
  • 14 oz mixed cherry tomatoes
  • ½ cup fresh basil leaves
  • ¼ cup pistachios
  • 2 burratas
  • Olive oil, as needed
Instructions
  • Toss the peaches with olive oil, salt and pepper, and set aside.
  • Preheat the Vortex Dual Drawer to Air Fry at 190°C/ 375°F for 4 minutes on one side, and Air Fry at 205°C/ 400°F for 4 minutes on the other.
  • Once preheated, add the peaches to the side set to 205°C/ 400°F and arrange the prosciutto in the other.
  • Meanwhile, slice up the tomatoes into bite sized chunks, and toss with oil, salt and pepper, and set aside.
  • Finely chop the basil, then the pistachios and add these into a bowl, with just enough olive oil to form a pesto like sauce.
  • Once the air fryer has finished, open the baskets and allow the peaches and prosciutto to cool slightly.
  • Toss the peaches through the tomatoes, then arrange the ingredients on a platter. Top with the shards of crispy prosciutto, nestle in the burrata and finish the salad with a drizzle of pistachio pesto.
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