When it’s a million degrees out, the last thing anyone wants to do is turn on the stove. Well, luckily, it’s also peak produce season, and those juicy peaches and tomatoes won’t eat themselves. The genius of this salad is that the fruit juices mingle with splashes of olive oil and vinegar to make a bright, tangy dressing in just one step. A scoop of prepared caponata on the side is all you need to pretend you’re under the Tuscan sun instead of a drop ceiling.
Put 2 big handfuls arugula, ½ a sliced peach, a handful of small cherry tomatoes (halved or quartered, depending on how big they are), 1 handful fresh mozzarella (pearls, bocconcini, or pieces torn off a larger ball), and a few slices of torn prosciutto in a lunch container with very light dusting of sea salt. Just before eating, dress with a splash each of olive oil and balsamic vinegar.
Serve alongside a scoop of jarred caponata with your favorite crackers or a slice of nice sourdough, and toss in a cookie—because this is an Italian-style lunch, after all, and all courses deserve their due. Andiamo!
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