Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette Recipe

Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette

Serves 2 as a meal or 4 as an appetizer

When the garden is overflowing with tomatoes and basil, make this twist on the classic caprese. This is a perfect no-cook summer meal for two, served with crusty bread, or a colorful, late-summer appetizer.


  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 medium heirloom tomatoes, cored and sliced into rounds
  • 8 ounces fresh-stretched mozzarella, sliced into rounds
  • 1/2 ounce Fresh basil leaves
  • 4 ounces prosciutto
  • Flaky finishing salt


  1. In a small bowl, stir together pesto, olive oil, vinegar, and 1 tablespoon water.
  2. Arrange tomato, mozzarella, and basil leaves on a platter in a circular pattern. Overlap slices and leave center open. Tuck prosciutto slices into center.
  3. Drizzle pesto vinaigrette over tomatoes and mozzarella. Sprinkle with finishing salt.


Amount Per Serving (based on 4 servings)
Calories: 470
Fat: 40 g
Saturated Fat: 13 g
Cholesterol: 50 mg
Sodium: 1010 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 3 g
Protein: 25 g
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“Hi Cami, you will need to change a setting in your printer that allows to print backgrounds.”
“I think the recipe is wonderful and i will definitely make this dish. however, when i tried to print with the picture it would not do that. i tried to just copy the picture, but that didn't work either. hmmm”

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