Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto

Serves 1

Layer as follows:

2-3 slices thinly sliced English cucumber (about 1/4 cucumber)

Arugula dressed with 1 Tbsp olive oil and 1 tsp lemon juice

Heirloom tomatoes, thinly sliced and lightly sprinkled with kosher salt

2-3 slices prosciutto

1 ball of burrata cheese ⁣(fresh mozzarella with a creamy middle)

Top with fresh basil pesto (see recipe below)

Basil Pesto

Ingredients:

1 cup fresh basil, stems removed

2 cloves of garlic, minced

½ tsp kosher salt

1/8 tsp black pepper

½ Tbsp lemon juice

¼ cup nuts of choice (I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted)

1/3 cup to ½ cup olive oil

¼ cup grated Parmesan cheese

Directions:

Blend all ingredients in blender or Cuisinart to make basil pesto. Dress on top of layered salad.

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