Summer Peach, Fig, and Prosciutto Salad

Chef Frank Stitt prepared this simple but mouthwatering platter of local ingredients including figs, prosciutto, Chilton County Alabama peaches, and goat cheese from nearby Stone Hollow Farmstead
peach fig salad, frank stitt

Summer Peaches and Figs with Walnuts, Prosciutto, Goat Cheese, and Mint


  • 2 ripe but firm peaches, cut into ¼-inch slices, tossed in a bowl with a squeeze of lemon juice
  • 6 ripe figs, halved or quartered, depending on size
  • 8 mint leaves
  • ¼ cup toasted walnut halves
  • 4 large slices prosciutto di Parma or country ham, cut into 4 pieces each
  • ¼ cup fresh goat cheese (such as Stone Hollow Farmstead)
  • Extra-virgin olive oil
  • Lemon


Arrange the peaches, figs, mint, walnuts, prosciutto, and goat cheese on a platter; drizzle with extra-virgin olive oil, and add a squeeze of lemon.

More Recipes from the Stitt’s Summer Repast