By Sophie Conniff
Begin by slicing the 3 large ripe tomatoes and 250g of fresh mozzarella into 1/4 inch thick slices. Aim for an equal number of tomato and mozzarella slices.
On a large serving platter, alternate slices of the tomato and mozzarella. Tuck fresh basil leaves between some of the layers of tomato and mozzarella. Drizzle 2 tbsp of extra-virgin olive oil across the salad.
On a preheated grill pan or outdoor grill, lightly grill the 4 slices of ciabatta until they have nice grill marks and are slightly crispy. This should take about 2 minutes per side.
Lay 1 slice of prosciutto on top of each grilled ciabatta slice.
Place the ciabatta slices on the serving platter next to the tomato and mozzarella slices. Scatter 1 cup of arugula around the platter.
Drizzle 1 tbsp of balsamic glaze over the entire salad. Season with salt and black pepper to taste. Serve immediately while the ciabatta is still warm.
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This Salad Appetizer Italian recipe is ready in 20 minutes and features large ripe tomatoes, fresh mozzarella, fresh basil leaves and other delicious ingredients. Contains 400 calories total.
Begin by slicing the 3 large ripe tomatoes and 250g of fresh mozzarella into 1/4 inch thick slices. Aim for an equal number of tomato and mozzarella slices.
On a large serving platter, alternate slices of the tomato and mozzarella. Tuck fresh basil leaves between some of the layers of tomato and mozzarella. Drizzle 2 tbsp of extra-virgin olive oil across the salad.
On a preheated grill pan or outdoor grill, lightly grill the 4 slices of ciabatta until they have nice grill marks and are slightly crispy. This should take about 2 minutes per side.
Lay 1 slice of prosciutto on top of each grilled ciabatta slice.
Place the ciabatta slices on the serving platter next to the tomato and mozzarella slices. Scatter 1 cup of arugula around the platter.
Drizzle 1 tbsp of balsamic glaze over the entire salad. Season with salt and black pepper to taste. Serve immediately while the ciabatta is still warm.
Calories per Serving: 400
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