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Caprese Salad

Caprese Salad recipe by Donna Hay, brought to you by MiNDFOOD.

Caprese Salad

Serves 4

4 vine-ripened tomatoes

4 slices prosciutto

sea salt and cracked black pepper

extra-virgin olive oil, for drizzling

2 x 125g buffalo mozzarellas, torn

1 cup basil leaves

1 tbsp white wine vinegar

2 tbsp extra-virgin olive oil, extra

Preheat oven to 200C. Wrap tomatoes in prosciutto and place on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and drizzle with oil. Roast for 10–15 minutes or until the prosciutto is crisp. Serve with the mozzarella and basil and drizzle with the vinegar and extra olive oil.

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