caprese salad
It’s no secret that my heart lies in Italy. John loves the way they sing their sentences. We morrrrre than love their food. I love an Italian man. John loves an Italian woman. We fell in love in Italy, we were married in Italy. The list is endless. Italy finds such beauty in simplicity. And there is nothing more simple than plopping a ball of burrata cheese (it’s like mozzarella, but on creamy drugs) onto a gorgeous plate of heirloom tomatoes. Crisping the prosciutto adds another dimension that I can’t live without. Tomatoes and cheese, yes please.
ingredients
4 cups baby arugula
1 (8-ounce) ball mozzarella cheese (sliced if possible)
2 pounds ripe tomatoes, cut in a variety of shapes (wedges, slices, chunks, etc.)
3 tablespoons really good olive oil
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 prosciutto crisps / some bacon bits
steps
Scatter the arugula on a serving platter.
Arrange the tomatoes and cheese on plate (alternating tomato and cheese like the way Pizzeria Libretto does it).
Drizzle the tomatoes and arugula with balsamic vinegar and olive oil.
Season the entire salad with the salt and pepper and top with the prosciutto crisps.
