Seasonal Salads with Basil and Parma

These simple plates remind me of my Aunt Carmel, who always believed the best dishes came from what was fresh and seasonal. Inspired by Italian flavours but adapted for Canadian kitchens, they celebrate the way we eat here: greenhouse tomatoes in spring, melons in summer, or figs in early fall. Fresh mozzarella, basil, and olive oil tie them all together — timeless, elegant, and always seasonal.

Mozzarella, Tomato & Basil (with optional avocado)

2 large ripe tomatoes, sliced

250 g fresh mozzarella, sliced

1 avocado, sliced (optional)

Fresh basil leaves

Extra virgin olive oil & balsamic glaze, for drizzling

Salt & freshly ground black pepper

Arrange tomato, mozzarella, and avocado (if using) on a platter. Tuck in basil leaves. Drizzle with olive oil and balsamic, season with salt and pepper, and serve.

Melon & Parma

1 ripe cantaloupe or honeydew melon, cut into wedges

8 slices Parma ham (or prosciutto)

Fresh basil leaves

Extra virgin olive oil, for drizzling

Wrap melon wedges with Parma ham and arrange on a platter. Scatter with basil, drizzle lightly with olive oil, and serve

Figs, Parma, Mozzarella & Basil

8 fresh figs, halved

8 slices Parma ham (or prosciutto)

250 g fresh mozzarella, torn into pieces

Fresh basil leaves

Extra virgin olive oil & honey, for drizzling

Arrange fig halves with Parma ham and mozzarella on a platter. Top with basil leaves, drizzle with olive oil and a touch of honey, and serve.