 | | Directions | | Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.
Cut tomatoes into medium width slices, approximately 8 slices.
Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes.
On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice. Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham.
Whisk together olive oil, vinegar and mustard. Season to taste.
Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil. |
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Prep Time: 45 minutes
Servings: 2
Serving Size: 1 each
|  | | Ingredients | | - | | 2 large ripe tomatoes |
| - | | 10 ounces fresh burrata or mozzarella cheese, sliced |
| - | | 1 small red onion, chopped fine |
| - | | fresh basil |
| - | | 1/4 pound prosciutto ham, sliced thin |
| - | | 3 tablespoons capers, rinsed |
| - | | 1 small garlic clove, peeled and diced small |
| - | | fresh basil leaves |
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| - | | Dressing |
| - | | 1 teaspoon Dijon mustard (or spicy brown mustard) |
| - | | 2/3 cup extra virgin olive oil |
| - | | 1 tablespoon balsamic or red wine vinegar |
| - | | salt and pepper to taste |
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