- For the Salad:
- 10 ounces plum tomatoes
- 5 ounces yellow tear-drop tomatoes
- 6 ounces cherry tomatoes
- 8 ounces small fresh mozzarella (bocconcini)
- 3 1/2 ounces finely sliced prosciutto
- 1 cup basil leaves, torn if large
- 1/2 cup extra virgin olive oil
- For the Dressing:
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
FOR THE SALAD:
Slice the plum tomatoes into rounds.Halve the cherry and teardrop tomatoes. Slice the fresh mozzarella (bocconcini).
FOR THE DRESSING:
Whisk together the olive oil and balsamic vinegar until well-blended.
Arrange the salad ingredients on 4 individual serving plates. Drizzle some of the dressing over each salad.
Serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
487 calories; 41g total fat; 56mg cholesterol; 881mg sodium; 10g carbohydrates; 2g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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