Layered Caprese Salad


1 bulb fennel, cored, quartered and thinly sliced
3 vine-ripe tomatoes, sliced
1 tub (200 g) bocconcini cheese, sliced
1 pkg (3 oz) Fiorucci Sliced Prosciutto, folded
12 fresh basil leaves, torn


Balsamic Vinaigrette:

1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper


Prep Time: 10 minutes
Cook Time: 0 minutes
Scatter fennel on large platter. Arrange slices of tomatoes, bocconcini, prosciutto and basil on top.
Balsamic Vinaigrette: Whisk together oil, vinegar, garlic, salt and pepper.
Drizzle dressing over salad.

Tip: Serve salad with fresh crusty bread.