Caprese Salad with Prosciutto
The tomato days of summer. The Caprese salad with prosciutto is less of a recipe and more like a blueprint of how to assemble the most beautiful, seductive, and summery flavors in one splendid dish. Slice tomatoes when still warm from the August sun, cue up Frankie crooning “Isle of Capri,” pour a sparkling rosé, and feast under the stars. Man, this livin’ is easy.
Directions
For the chile oil
Stir the chile, oil, and salt together and let sit to develop heat, about 10 minutes.
For the salad
Cut the large tomatoes into wedges and/or slices, and leave the cherry tomatoes whole or cut them in half. Arrange them all on a large platter. Tear the burrata into pieces and scatter around the platter. Tear the Prosciutto into long strips and drape around the tomatoes and cheese. Tear the basil over the top and scatter. Sprinkle with the sea salt. Drizzle the olive oil. Then drizzle with fresh chile oil.
Cook’s Notes
If you want to skip the chile oil, this is the perfect time to pull out that 18-year-plus aged balsamic that you got as a gift and have been hoarding because you’re afraid to misuse it. The flavor is concentrated and syrupy and will be heaven with the burrata.
