Not So Traditional Caprese Salad
- 2 to 3 ripe summertime tomatoes Add to list
- Sea salt Add to list
- 4 to 6 ounces fresh mozzarella cheese Add to list
- 8 whole basil leaves Add to list
- An assortment of olives Add to list
- Artichoke hearts Add to list
- Prosciutto Add to list
- Balsamic vinegar Add to list
Northwest Arugula-hazelnut Pesto
Slice the tomatoes crosswise into 1/4-inch thick slices. Sprinkle with a little of the sea salt. Slice the mozzarella into the same thickness. On a platter or each of 4 plates, arrange the tomato slices intermittently with the sliced mozzarella and the basil leaves. Scatter with the olives and artichoke hearts and drape the prosciutto alongside. Drizzle with the balsamic vinegar. Serve with Arugula-hazelnut Pesto.
For Northwest Arugula-Hazelnut Pesto
(Makes about 1-1/2 cups)
Place all of the ingredients in the bowl of a food processor or blender and blend until slightly chunky.
Recipe by, PCC Cooks instructor
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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