Grape Caprese Salad Platter
Grape Caprese Salad Platter
Directions
- Arrange arugula on a platter, then top with mozzarella.
- Scatter tomatoes and grapes on top. Sprinkle with salt and pepper.
- Drape prosciutto around the platter (or cut or tear into pieces and tuck pieces around).
- Drizzle with oil and vinegar, sprinkle with basil and nuts, and serve.
Ingredients
- 3 cups arugula, baby
- 1 lb Real California® Mozzarella cheese, cut into 1/4 in slices
- 1 1/2 lbs tomato(es), small heirloom, cut into wedges
- 2 cups grapes, white, halved
- salt and pepper, (ideally coarse finishing salt)
- 3 oz Prosciutto, thinly sliced
- 1/4 cup oil, olive
- 1 tbsp White Balsamic Vinegar
- 1/4 cup basil, leaves, fresh, torn
- 3 tbsp walnuts, chopped & toasted (walnuts, almonds, or pistachios)
