Recipe: Plum & Heirloom Tomato Caprese with Halloumi and Prosciutto
Plum & Heirloom Tomato Caprese with Grilled Halloumi and Prosciutto
This is a caprese that leans a little more savory and layered than the classic. The plums bring sweetness and depth, the heirloom tomatoes keep it grounded and fresh, and the halloumi gives you that salty bite that holds everything together. Finished with a warm balsamic vinaigrette, it is rich but still feels light.
Ingredients
Ingredients for plum caprese including heirloom tomatoes, plums, halloumi, prosciutto, herbs, olive oil, and balsamic vinegar
Salad
Heirloom tomatoes, chopped
Black plums, chopped
Halloumi cheese, chopped
Prosciutto
Fresh basil
Fresh mint
Sea salt
Vinaigrette
Aged balsamic vinegar
Olive oil
Honey
Crushed red pepper
Paprika
Sea salt
Method
Start by getting a good sear on your halloumi. Medium heat, a little oil if needed, and let it develop color without moving it too much. You want golden edges and a soft interior.
In a small pan or bowl, bring your vinaigrette together, balsamic, olive oil, a touch of honey, crushed red pepper, paprika, and salt. Whisk it continuously in a stainless steel bowl so it emulsifies and loosens up, just enough to bring everything together.
Slice your tomatoes and plums and start building the plate. Layer them naturally, not too structured, let it feel organic. Tuck in pieces of prosciutto and warm halloumi.
Finish with torn basil and mint, a light sprinkle of salt, and spoon the vinaigrette over the top.
Grilled Halloumi Cheese
Seared Plums in Cast Iron
Balsamic Vinaigrette Preparation
Caprese salad being assembled with plums, tomatoes, halloumi, and herbs
Plum & Heirloom Caprese with Halloumi and Prosciutto