Not-So-Traditional Caprese Salad

Not-So-Traditional Caprese Salad

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  • 2 to 3 tomatoes
  • Sea salt, to taste
  • 4 to 6 ounces fresh mozzarella cheese
  • 8 whole basil leaves
  • An assortment of olives
  • 1/2 cup marinated artichoke hearts
  • 8 slices prosciutto
  • Balsamic vinegar, for drizzling
  • Northwest Arugula-Hazelnut Pesto


Slice tomatoes crosswise into 1/4-inch-thick slices’ sprinkle with a little salt. Slice mozzarella into the same thickness. On a platter or each of 4 plates, arrange tomato slices intermittently with sliced mozzarella and basil leaves. Scatter with olives and artichoke hearts and drape prosciutto alongside. Drizzle with Northwest Arugula-Hazelnut Pesto. Drizzle with the balsamic vinegar. Serve with Arugula-hazelnut Pesto.

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