Eat Recipes

Eat: Caprese Salad with Prosciutto, Olives and Capers

A Caprese Salad is one of our all time favourite Italian dishes, and while it’s hard to go past the classic, we love this version which gives it a little twist by adding prosciutto, olives and capers.

Having just returned from a trip to Italy (see our Instagram for more pics!) with a suitcase full of olive oil and red wine, we wanted to create a heartier version of this salad which we ate at nearly every meal.

Juicy ripe tomatoes, creamy mozzarella cheese and salty olives and prosciutto come together to make a delicious salad that’s great on its own or served with some crusty fresh bread and a glass of light red wine.


1 punnet (or vine) of ripe red cherry tomatoes

4 medium sized bocconcini cheese, sliced

4 thin slices of prosciutto

10 black olives, pitted and sliced

1 tablespoon of baby capers

20 small fresh basil leaves

2 tablespoons of olive oil

Sea salt and cracked pepper

To make, halve tomatoes and layer in a medium sized dish with slices of bocconcini cheese. Tear pieces of prosciutto in to three and evenly distribute in the salad. Scatter olives and capers on top of the salad and drizzle with olive oil.

Top with fresh basil, a pinch of salt and a crack of black pepper. Enjoy!

Love salads? Try our Winter Roast Chicken and Kale Salad and Avocado Dressing and here for our Green Bean, Walnut, Olive, Mint and Feta Salad.

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