By Mauro Pacella – Graced with food

Ingredients

Extra virgin olive oil

200g mini Roma tomatoes

80g fresh rocket or arugula leaves

100g fresh mozzarella, fior di latte, or bocconcini

40g Parmigiano cheese, grated finely

40g PROSCIUTTO chopped

40g fresh basil

30g black olives

A bunch of fresh rosemary leaves, picked

Sea salt and pepper

Method

In a large bowl, combine the tomatoes, mozzarella, prosciutto, olives, and rosemary.

Drizzle with extra virgin olive oil and toss gently.

Add the remaining ingredients and mix to combine well.

Serve topped with freshly ground pepper, grated Parmigiano, a few basil leaves, and another drizzle of extra virgin olive oil.