Caprese Salad with Proscuitto
Caprese Salad with Proscuitto
Caprese Salad with Proscuitto
Caprese Salad with Proscuitto

Caprese Salad with Proscuitto

David Venable

Fresh summer tomatoes have never tasted better than in a caprese salad. It's the perfect summertime dish for cooks in a hurry or those entertaining large crowds.

Ingredients

  • 2 (8-oz) balls fresh mozzarella, sliced 1/4'' thick
  • 4 vine-ripened tomatoes, sliced 1/4'' thick
  • 6 oz prosciutto, thinly sliced
  • 1 cup fresh basil leaves, roughly torn
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp balsamic vinegar

Directions

Arrange the mozzarella, tomato, and prosciutto slices in a circular design on a serving platter. Start with the mozzarella, follow with the prosciutto, and then the tomato. Repeat the sequence, overlapping the edges of each slice.
Sprinkle the basil on top and season with salt and pepper to taste. Just before serving, drizzle the dish with olive oil and balsamic vinegar.

Cook's Notes

Drizzle the salad with oil and vinegar just before you serve to prevent it from becoming soggy. If you're a vegetarian, just skip the prosciutto.

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