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Grape Caprese Salad Platter



– 3 cups baby arugula (about 1 1/2 ounces) – 1 pound Real California fresh mozzarella, cut into 1/4-inch slices – 1 1/2 pounds heirloom tomatoes, cut into wedges – 2 cups grapes, halved – Salt, ideally coarse finishing salt – Pepper – 3 ounces thinly sliced prosciutto – About 1/4 cup good-quality olive oil – 1 tablespoon balsamic or white balsamic vinegar – 1/4 cup torn basil leaves – 3 tablespoons chopped toasted walnuts, almonds, or pistachios :cheese
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Prep time: 20 minutes

Arrange arugula on a platter, and then top with mozzarella. Scatter tomatoes and grapes on top. Sprinkle with salt and pepper. Drape prosciutto around the platter (or cut or tear into pieces and tuck pieces around).

Drizzle with oil and vinegar, sprinkle with basil and nuts, and serve. Serves 4 to 6.