Holiday Roasted Caprese Salad
Total Time: 00h 30m
Makes: 4 - 6 servings
Roasting the cherry tomatoes in this holiday salad is what sets it apart from a traditional caprese. The tomatoes get all caramelized and burst with sweetness. Crispy prosciutto add another decadent layer of flavor. This salad is simple to prepare and can easily be plated in elegant single portions or made in a big salad bowl family style. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
Share with your friends
Ingredients
- 2 pints of mini tomatoes (I used angle sweet & yellow zima)
- 2.5 teaspoons of Frontier Co-op Herbs of Italy (Herbs de Provence or Pizza seasoning are good subs)
- 1 teaspoon of Wholesome Organic cane sugar or a splash of Sutter Buttes balsamic vinegar
- 5 ounce bag of baby arugula
- 5 ounces of prosciutto
- 1 ball or container of fresh buffalo mozzarella
- Handful of pistachios
- Sutter Buttes fig balsamic vinegar
- Olive oil for drizzling
- Fresh basil leaves
- Frontier Co-op flaked sea salt to taste
- Frontier Co-op pink peppercorn to taste
Directions
- Preheat the oven to 400.
- Drizzle your tomatoes in some olive or avocado to coat lightly and then toss with herbs and sugar.
- Place in a non-stick sprayed pie plate and roast the tomatoes until they are bursting and slightly caramelized, roughly 20 min or more depending on your oven.
- While tomatoes are roasting, plate your arugula and either slice or tear the mozzarella depending on how you are going to serve, individual or family style.
- Heat a skillet up to medium and crisp the prosciutto for about a minute on each side. It is ok if it tears, this is a rustic salad.
- When tomatoes are done, just let them cool slightly.
- I made individual salads by building up arugula, a slice of mozzarella, crispy prosciutto, roasted tomato, sprinkle of pistachios & fresh basil and then drizzling with fig balsamic and olive oil, topping with flaked sea salt and pink peppercorn.
- Dig in.
