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Prosciutto, Heirloom Tomato & Mozzarella Caprese
A fresh twist on a classic Caprese, this salad layers silky prosciutto crudo with juicy Isle of Wight heirloom tomatoes, peppery rocket and creamy mozzarella. It's finished with a tangy balsamic dressing and fresh basil. Summer on a plate.
Ingredients
- 500g heirloom tomatoes
- A handful of basil
- 50g rocket
- 2 tbsp balsamic vinegar
- 70g prosciutto crudo
- 100g mozzarella
Prep: 10 mins | Marinating: 20 mins
Method
1. Slice the larger tomatoes into 1cm-thick rounds. Half the smaller tomatoes, or leave them whole, if you prefer. Place the tomatoes
in a sieve or colander over a bowl. Season with a generous pinch of salt and leave for 20 mins – this draws out extra moisture and
helps intensify the flavours.
2. After 20 mins, gently shake the tomatoes to release any last liquid, then tumble them into the salad bowl.
3. Tear over half the basil leaves. Scatter over the rocket. Drizzle over the balsamic vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper and gently toss to mix.
4. Divide the tomatoes and rocket between 2 plates. Layer over the slices of prosciutto. Drain the mozzarella and tear over the top of
the salad.
5. Scatter over the remaining basil leaves and serve.
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