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. It’s also the perfect time to splurge on the best imported San Daniele Prosciutto.


  • 1/2 cup basil pesto*
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 Tbsp white wine vinegar
  • 2 medium heirloom tomatoes, cored and sliced into rounds
  • 1 ball Metropolitan Market fresh mozzarella, sliced into rounds
  • Basil leaves
  • 4 oz package Metropolitan Market prosciutto
  • Flaky sea salt


  1. In a small bowl, stir together pesto, olive oil, vinegar, and 1 Tbsp water.
  2. Arrange tomato, mozzarella, and basil leaves on a platter in a circular pattern, overlapping slices, and leaving the center open. Tuck prosciutto slices into the center.
  3. Drizzle pesto vinaigrette over tomatoes and mozzarella and season with salt.
  4. *Purchase pesto from the Metropolitan Market olive bar or make by blending together 2 cups basil, 1 garlic clove, 1/2 cup extra virgin olive oil, 1/3 cup pine nuts, 1/2 cup grated parmesan cheese, and 1 Tbsp fresh lemon juice in a food processor; season to taste with 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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