Warm Pomodorino Tomato Salad with Parma Ham and Mozzarella

Hopefully the month of June will see the start of warmer days and salad days, so with this in mind I am sharing this lovely recipe idea ... you could say "Parma ham, pine nuts and pan fried tomatoes make one heck of a salad" ... do try it for yourself and see!

Ingredients:
Serves 2
250g Pomodorino tomatoes
1 tbsp olive oil, plus extra for drizzling
Handful pine nuts
80g mixed salad, e.g watercress, spinach, rocket (arugula)
125g Buffalo mozzarella ball, torn up
70g Italian Parma ham
1 tsp red wine vinegar

Method:

1. Wash the tomatoes. Heat 1 tbsp of the oil in a frying pan and fry the pine nuts until they start to go golden – this takes seconds, so watch they don't burn. Add the tomatoes and pan-fry until they're nicely coloured or the skins start to split.
2. Divide the salad between two plates and top with the mozzarella and Parma ham. Pour over the pine nuts, tomatoes and oil from the pan. Season and serve with an extra drizzle of oil and red wine vinegar

Sit down ... eat and enjoy!

Each serving provides:
5.2g carbohydrate 0.7g fibre 25.3g protein

A batch of the Pomodorini

The Pomodorino del Piennolo del Vesuvio or sometimes just Pomodorino Vesuviano, is a grape tomato grown in Campania, Italy, and has Protected Designation of Origin status (PDO), which was granted in 2009. The cultivation area is restricted to 18 comuni around Mount Vesuvius, pretty much all within the Vesuvius National Park.

Original recipe idea is here, the details and picture about Pomodorini is from Wikipedia here

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan