Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto

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Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto

Keyword: Gluten Free
Servings: 1 serving
Author: Denise


Layer as follows:

  • 2-3 slices thinly sliced English cucumber about 1/4 cucumber
  • Arugula dressed with 1 Tbsp olive oil and 1 tsp lemon juice
  • Heirloom tomatoes thinly sliced and lightly sprinkled with kosher salt
  • 2-3 slices prosciutto
  • 1 ball of burrata cheese ⁣ fresh mozzarella with a creamy middle
  • Top with fresh basil pesto see recipe below

Basil Pesto:

  • 1 cup fresh basil stems removed
  • 2 cloves of garlic minced
  • ½ tsp kosher salt
  • 1/8 tsp black pepper
  • ½ Tbsp lemon juice
  • ¼ cup nuts of choice I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted
  • 1/3 cup to ½ cup olive oil
  • ¼ cup grated Parmesan cheese


  • Blend all ingredients in blender or Cuisinart to make basil pesto. Dress on top of layered salad.
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