Quick and Simple Lunch: Caprese Salad with Proscuitto
The tomato days of summer. This is less a recipe and more like a blueprint of how to assemble the most beautiful, the most seductive, summery flavors in one splendid dish. Slice tomatoes when still warm from the August sun, cue up Frankie crooning “Isle of Capri,” pour a sparkling rosé and feast under the stars. Man, this livin’ is easy.
See Cook’s Note on an alternative to the fresh chile oil, aged balsamic.
total time: 10 minutes
active prep: 10 minutes
serves: 4 to 6
For the fresh chile oil
- 1 small red chile, thinly sliced
- 3 tablespoons olive oil
- Pinch kosher salt
For the salad
- 2 pounds assorted heirloom and cherry tomatoes, the best you can find
- 1/2 pound fresh burrata
- 2 ounces prosciutto
- 6 large fresh basil leaves
- Maldon sea salt
- 1/4 cup best-quality extra virgin olive oil
- Fresh chile oil, recipe above
for the chile oil
Stir the chile, oil and salt together and let sit to develop heat, about 10 minutes.
for the salad
Cut the large tomatoes into wedges and/or slices, and leave the cherry tomatoes whole or cut them in half. Arrange them all on a large platter. Tear the burrata into pieces and scatter around the platter. Tear the prosciutto into long strips and drape around the tomatoes and cheese. Tear the basil over the top and scatter. Sprinkle with the sea salt. Drizzle the olive oil. Then drizzle with fresh chile oil.
If you want to skip the chile oil, this is the perfect time to pull out that 18-year-plus aged balsamic that you got as a gift and have been hoarding because you’re afraid to misuse it. The flavor is concentrated and syrupy and will be heaven with the burrata.
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