There really is no cooking involved to make this salad, more just ‘putting together’ which is why it is the perfect salad to make when you are in need of a dish that looks impressive but don’t have the time to go to the effort of cooking.
Making the most of beautiful fresh ingredients, this salad never fails to remind us of summer on a plate, even if we are eating it in the middle of winter accompanied by a glass of full-bodied red wine and fresh bread straight from the oven. Fresh juicy ripe tomatoes and fragrant basil are the perfect combination, add the saltiness of prosciutto and creamy mozzarella and you have a perfect crowd pleaser.
Ingredients
6-8 slices of prosciutto
10-12 cherry tomatoes, halved
1 buffalo mozzarella
1/2 ripe avocado, sliced
1 tbsp pine nuts
2 tbsp extra virgin olive oil
1 tbsp balsamic vibegar
Sea salt and cracked pepper, to serve
1. Layer slices of prosciutto with halved cherry tomatoes and torn mozzarella.
2. Top with toasted pine nuts, fresh basil leaves and sliced avocado.
2. Drizzle with olive oil and season with sea salt and cracked pepper. Serve and enjoy!
There really is no cooking involved to make this salad, more just ‘putting together’ which is why it is the perfect salad to make when you are in need of a dish that looks impressive but don’t have the time to go to the effort of cooking.
Making the most of beautiful fresh ingredients, this salad never fails to remind us of summer on a plate, even if we are eating it in the middle of winter accompanied by a glass of full-bodied red wine and fresh bread straight from the oven. Fresh juicy ripe tomatoes and fragrant basil are the perfect combination, add the saltiness of prosciutto and creamy mozzarella and you have a perfect crowd pleaser.
Ingredients
6-8 slices of prosciutto
10-12 cherry tomatoes, halved
1 buffalo mozzarella
1/2 ripe avocado, sliced
1 tbsp pine nuts
2 tbsp extra virgin olive oil
1 tbsp balsamic vibegar
Sea salt and cracked pepper, to serve
1. Layer slices of prosciutto with halved cherry tomatoes and torn mozzarella.
2. Top with toasted pine nuts, fresh basil leaves and sliced avocado.
2. Drizzle with olive oil and season with sea salt and cracked pepper. Serve and enjoy!
Want more Salad recipes? Click here for our Fig and Feta Salad with Honey Dressing and here for our Grilled Peach, Prosciutto and Mozzarella Salad.
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