Marinated Bocconcini with Grilled Zucchini Salad and Prosiutto Julienne

By LoriCaputo

Ingredients

• 1 lb. boconcini
• 3 tbs. olive oil plus 3 tablespoons
• 1 tbs. chopped fresh thyme leaves
• 1 tbs. chopped fresh oregano leaves
• 1/4 tsp. crushed red chili flakes
• Salt and pepper
• 2 medium zucchini, sliced lengthwise into 1/8 inch strips
• Zest of 1 lemon
• 1 bunch chives, ends removed
• 2 medium plum tomatoes, cut into 1/4 inch dice, seeds and liquid reserved
• 2 tbs. wine vinegar
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/4 lb. prosciutto, sliced paper thin

Preparation

Step 1

Drain the boconcini of the liquid it came in. In a mixing bowl place the zucchini, 3 tbs. oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside 1 hour.

Place zucchini sliced on the gril and cook until tender but not too soft. Place cooked zucchini in a medium bowl. Add the lemon zest, chives, tomatoe pieces, vinegar, and chopped parsley. Toss gently to coat the zucchini and divide among 4 plates. Place 3 boconcini on to of each pile of zucchini and set aside. Stack all the prosciutto directly on top of one another and cut across to slice into matchstick julienne pieces. Sprinkle the prosciutto over the mozarella and serve immediately.