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
Sliced fresh mozzarella cut into half-moons
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
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.
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.