Caprese Salad with Prosciutto

Karen Ullo shares a simple salad of basil, tomatoes, ham, and cheese for Friday in the Octave of Easter.

Happy Friday in the Octave of Easter! He is risen, alleluia! Why not celebrate with a dish that’s simple and delicious, and of course, features not only meat but possibly the best meat God ever invented: salty pork. Mmm…

You can serve the prosciutto either raw or crisped in a frying pan. I crisped it because it makes it easier to cut and adds a little crunch to the salad, but it will be good either way.

Use as much or as little of the ingredients as you like. It is just salad, after all.

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A simple salad of basil, tomatoes, ham, and cheese for Friday in the Octave of Easter (eat meat today!) #catholicmom

Caprese Salad with Prosciutto

Ingredients

Sliced tomatoes
Sliced fresh mozzarella cut into half-moons
Kalamata olives
Chopped fresh basil
Slices of prosciutto, either raw or crisped in a frying pan, cut or torn into bite-sized pieces
Balsamic vinegar glaze, store bought

DIRECTIONS

Lay the tomatoes flat on a plate or serving dish, then layer on the mozzarella and other ingredients. Drizzle with the glaze and enjoy!

Copyright 2022 Karen Ullo
Images: (top) Canva Pro; copyright 2022 Karen Ullo, all rights reserved.