Summer Picnic: Caprese Salad with Pancetta

Caprese salad is one of those iconic summer salads; it’s light, simple and refreshing. Everything about it shouts “summer!” This is a great picnic salad as it can be served chilled or at room temperature – Executive Chef Louis Lesch

Serves 4-6

Ingredients

• 2-3 large, ripe salad tomatoes
• 250g mozzarella (if you can, use buffalo mozzarella)
• 15g super fresh basil leaves (make sure you wash these)
• 100g pancetta (or any Italian style ham)
• 2 tbsp basil pesto
• 2 tbsp extra virgin olive oil
• Maldon’s sea salt flakes to taste
• Freshly ground black pepper to taste

Method

This salad couldn’t be simpler. Choose a serving platter you’d like to show off (that’s how I do it).  

1. Slice the tomatoes into thick (between 6 and 8mm) slices
2. Slice the mozzarella in the same way.
3. Combine the basil pesto and olive oil in a small bowl.
4. To assemble, lay down one slice of tomato, followed by one slice of mozzarella, once slice of pancetta and finally a basil leaf.
5. Repeat the sequence until you fill your platter.
6. Drizzle with the basil pesto and olive oil mixture, then sprinkle with Maldon’s sea salt flakes and freshly ground black pepper.
7. Feel free to drizzle over more extra virgin olive oil, if you’d like.