...Insalata Caprese

After a slow start to the growing season, the first of our heirloom tomatoes finally ripened this week.  We decided to celebrate with a recipe that is simple, requires no cooking and features the fresh flavours of the tomatoes.   Insalata caprese or "Salad of Capri" makes an excellent appetizer and can be personalized with your own additions.  Traditionally made of sliced buffalo mozzarella, tomatoes, basil and olive oil, we like to add balsamic vinegar and top it off with thin slices of Serrano ham or prosciutto.  

Serves 2
-2 large heirloom tomatoes
-2 large buffalo mozzarella balls
-1 bunch of torn basil leaves
-6 slices of Serrano ham
-Olive oil, to taste
-Balsamic vinegar, to taste
-Sea salt to taste
-Pepper, to taste


1.  Slice the heirloom tomatoes and mozzarella into half inch slices/wedges.

2.  Arrange onto two separate salad plates, alternating layers of tomato with mozzarella.

3.  Sprinkle torn basil leaves on top.  Add sea salt, pepper to taste and drizzle as much olive oil and balsamic vinegar as desired.

4.  Place three folded slices of Serrano ham on the top of the salad and serve.  



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