Tomato-Basil-Mozzarella Salad with a Balsamic Vinaigrette and Proscuitto
by Ira Krizo
Photo taken by Katie Silvari
1/2 cup (120ml) - Balsamic Vinegar
1 1/2 cups (355ml) - Extra Virgin Olive Oil
to taste - Salt and Pepper
5 - Large Ripe Tomatoes
1 bunch - Fresh Basil
8 oz (230g) - Mozzarella (preferably the kind found as small balls in liquid)
8 slices - Proscuitto (a thinly sliced very flavorful Italian ham, found at most grocery stores)
1. Put vinegar in a bowl. Chop 6 large leaves of basil and add. Whisking rapidly, slowly add the olive oil. Add salt and pepper to taste.
2. Slice tomatoes very thin - approximately 7 slices per tomato excluding the end pieces.
3. Slice mozzarella into pieces the same thickness and approximately half the size of the tomato slices.
4. On a plate, going in a circle, alternate the following ingredients: tomato/basil leaf/mozzarella all the way around.
5. Five minutes before serving, whisk the dressing briefly to incorporate. Spoon it over the salads.
6. Finally, place 2 slices of proscuitto in the center of the plate, scrunching them some for height. Add fresh ground black pepper on top and serve.
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