Nothing says summer like a Caprese salad. I know, I have talked about my love of the tomato-mozzarella-basil combo a number of times already on this blog, once with my Caprese stuffed mushrooms and once with my risotto Caprese. But now that tomatoes are in season and I’m getting heirlooms from the grocery store, it’s time to revisit this classic.
Here’s the thing: if you try to make a Caprese a meal, you might end up unsatisfied. It’s delicious, but there’s not a whole lot of protein there. Thankfully, adding a little prosciutto to the mix alleviates that, making a yummy summer salad with some staying power.
The salad I made here will serve one for dinner and two as a side; the portions are generous. If you want to have dinner with a friend, simply double everything — the egg-sized mozzarella comes two to a container, so that’s easy enough. And, if you don’t want to bother with the pesto, just tear up a bunch of the basil and drizzle the olive oil and a little balsamic vinegar over the whole thing and call it a day. Hey, summer food is meant to be easy, right?
- 1 heirloom tomato, good for slicing (Mr. Stripey works well)
- 1 egg-sized mozzarella round
- 1/2 cup basil leaves
- 1/4 cup olive oil
- pinch salt
- 1 tsp lemon juice
- 1 clove garlic
- 1 Tbsp walnuts
- 2 slices prosciutto
- balsamic vinegar for drizzling
- salt and pepper to taste
- Slice the heirloom tomato and the mozzarella. Arrange alternating slices on a plate.
- Place basil, olive oil, salt, lemon juice, garlic and walnuts in the bowl of a mini-processor or Magic Bullet. Process until smooth and pesto-like.
- Tear up prosciutto and arrange in little rosettes among the tomato and cheese slices. Drizzle with pesto and balsamic. Season with salt and pepper to taste. Devour, and for the love of God, do not refrigerate any leftovers.