Italian turret

Slice the tomatoes. Save 4 thick slices for the turrets. Cut the rest into small cubes.

Finely chop the olives and sun-dried tomatoes and add them to the diced tomatoes.
Cut the basil leaves into narrow strips and mix them into the diced tomatoes.

Add the olive oil, balsamic vinegar, and salt and pepper to taste. Stir everything together well. Cover and let rest in the refrigerator.

Squeeze the garlic and mix with a generous amount of freshly ground black pepper to form a paste.

Cut 4 slices of the zucchini (about 1 cm thick). Brush the slices lightly with olive oil.

Spread the garlic-pepper paste on the slices. Briefly fry the zucchini on both sides in a hot pan until lightly browned. Let cool on a plate.

Cut the buffalo mozzarella into 4 slices. Buffalo mozzarella has a more intense flavor than cow mozzarella, which really takes this dish to the next level.

Lay two slices of parma ham crosswise over each other so that you get a cross.

Start with a slice of zucchini in the center. On top, add a slice of mozzarella and a slice of tomato. Repeat one more time.

Fold the parma ham closed over the turret to make a sturdy package. Turn it over so the smooth side is on top. Repeat for the remaining three turrets.

Put the turrets in the refrigerator if you are making them in advance. Remove them from the refrigerator half an hour before serving to let them come to room temperature.

Place a tower on a plate and spoon a generous amount of the dressing on top. Garnish with a basil leaf.