- 8 thin slices Finochionna salumi
- 12 thin slices Tuscan salumi
- 12 thin slices Sulmitti pepperoni
- 2 ripe peaches or nectarines
- 1/2 cup olive oil, plus more for drizzling
- Juice of 1 orange
- Juice of 1 lemon
- 2 bunches watercress
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- Kosher salt and cracked black pepper
- 1 ounce pecorino cheese, shaved
- On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
- Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl. Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.
- Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.