Heirloom Tomato Salad with Prosciutto



aletha

6 assorted heirloom tomatoes
6 ounces Prosciutto di Parma (thinly sliced)
2 Roma tomatoes (peeled)
2 cloves garlic
1/2 teaspoon ground cumin
pinch of crushed red pepper
1/2 cup of good quality extra virgin olive oil
good quality sea salt
black pepper
assorted herbs
Instructions
First make the vinaigrette. Crush the garlic into a paste.

Add the chili flakes and the Roma tomatoes. Crush the tomatoes until a smooth liquid is achieved.

Add the cumin.

Slowly drizzle olive oil into the mix until a slurry is achieved.

Add salt and fresh black pepper.

Set this aside and assemble the salad.

Cut the tomatoes in quarters and sprinkle with sea salt.

Arrange the tomato quarters on a plate and ladle 2 ounces of vinaigrette on and around the tomatoes.

Place pieces of the thinly sliced prosciutto on top of the tomatoes and top with fresh basil.