John Besh's Heirloom Salad | La Cucina Grandinetti

Ingredients

• 1 large Cherokee Purple tomatoe
• 1 green Zebra tomato
• 1 Black Prince tomato
• 1 Pineapple tomato
• 2 Snow White tomatoes
• 2 green grape tomatoes
• 1/2 pint yellow or red currant or pear tomatoes
• Salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 to 2 anchovy filet, minced
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
• Smallest leaves from 1 branch fresh basil
• 2 ounces ricotta salata cheese
• 4 pieces very thinly sliced prosciutto