Rule #101: Sometimes, you’ve just gotta one-up the original.
I’m not usually a one-upper or a fan of them, but in this case I’ll make an exception. This One-Upper Caprese Salad is a spin on the classic caprese. Normally, it would be some sliced heirloom tomatoes, delicious mozzarella, basil, olive oil, salt, and pepper. In this updated, sassier version, we’re using green pesto and lemon juice and garnishing the whole thing with a little crispy proscuitto. Sometimes, it’s good to be a one-upper.
If you’d like to have a meatless option, just veto the crispy proscuitto! No harm, no foul.
There’s really not much to this recipe, so I’ve just cut to the chase and posted the instructions below! This zippy salad is the perfect pairing for grilling season. You can make it ahead of time and store it in the fridge until you’re ready to serve. You can even make the vinaigrette and crisp the proscuitto the day and assemble right before serving!
One-Upper Caprese Salad
8 slices prosciutto
¼ cup green pesto
Juice of 1 small lemon
3 tbs. extra-virgin olive oil
1/8 tsp. freshly ground black pepper
½ pint cherry tomatoes, halved
1 container small mozzarella balls (pearl size), drained
5-oz. salad mix of arugula, spinach, or field greens (your choice)
Preheat oven to 350. Lay prosciutto slices on a foil-lined baking sheet or a silicone mat on a baking sheet. Bake 10 minutes, until prosciutto is crisp. Remove from oven and allow to cool. Chop into small pieces.
Meanwhile, in a large bowl, whisk together the pesto, lemon juice, olive oil, and pepper.
When you’re ready to assemble and serve, toss the tomatoes, mozzarella, and salad mix with the dressing. Sprinkle the chopped prosciutto over top.