Peach Prosciutto Caprese Salad
Ingredients
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 pound ripe peaches (about 4 medium peaches)
- 1 pound ripe tomatoes (about 2 large tomatoes)
- Pinch of kosher salt
- 5 ounces baby arugula
- 1/4 cup loosely packed basil leaves
- 1 (8-ounce) ball fresh mozzarella , room temperature
- 8 thin slices of prosciutto , sliced in half (2 ounces)
- Flaky sea salt (such as Maldon)
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