Loreto Recipe
Prosciutto ham, tomato salsa, fresh rocket leaves, mozzarella cheese, freshly shaved parmesan cheese on tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Assembly
Tomato Salsa
Finishing & Garnish
Method
Tomato Salsa
Prepare and season salsa
Place the finely diced plum tomatoes and quartered cherry tomatoes in a medium bowl. Add the minced red onion and chiffonaded basil. Drizzle in 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar and 1 teaspoon fresh lemon juice. Season with 3 teaspoons salt and 1 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning — the salsa should be bright, slightly acidic and well seasoned. Let rest at room temperature for 10–15 minutes to allow flavors to meld.
Base & Assembly
Prepare tomatoes and mozzarella
Wash and dry the large tomatoes well. Slice each into 1/4-inch rounds. Arrange the tomato slices on a serving platter in a single layer or slightly overlapping. Place slices or torn pieces of fresh mozzarella atop several of the tomato slices so each portion will have cheese.
Add prosciutto and rocket
Drape thin slices of prosciutto over the mozzarella and tomatoes, distributing evenly so each serving gets an equal amount. Scatter the fresh rocket (arugula) leaves over the assembled tomatoes, mozzarella and prosciutto, leaving some leaves loose for visual height.
Finishing & Garnish
Top with salsa and cheese
Spoon the prepared tomato salsa in small dollops across the platter, concentrating on the center of the assembly but leaving some tomato and prosciutto visible. Using a vegetable peeler, shave the Parmigiano-Reggiano directly over the assembled dish so the thin curls sit atop the rocket and prosciutto.
Dress and serve
Drizzle about 1 tablespoon extra-virgin olive oil evenly over the whole platter. If using, lightly drizzle 1 teaspoon balsamic reduction in a few places for a sweet-acid contrast. Finish with an extra grind of black pepper to taste. Serve immediately at room temperature so the flavors are bright and textures are best.