Ripe Tomato Salad with Smoked Mozzarella and Prosci

Name: Ripe Tomato Salad with Smoked Mozzarella and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound arugula; 1 pound smoked mozzarella; 1 1/2 pounds ripe heirloom tomatoes of different colors and shapes; 1 loaf country-style bread boule, sliced; 1/2 cup plus 2 tablespoons extra virgin olive oil; 1/4 cup balsamic vinegar; 1 teaspoon freshly ground black pepper; 1 tablespoon Dijon mustard; 1/2 small red Bermuda onion, finely diced, 1/4 cup; 1/2 pound thinly sliced prosciutto; Basil leaves; 3 tablespoons pine nuts

Servings: persons

1 pound arugula
1 pound smoked mozzarella
1 1/2 pounds ripe heirloom tomatoes of different colors and shapes
1 loaf country-style bread boule, sliced
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 small red Bermuda onion, finely diced, 1/4 cup
1/2 pound thinly sliced prosciutto
Basil leaves
3 tablespoons pine nuts

1
Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green.
2
Trim off and remove the stems.
3
Dry the leaves in a salad spinner.
4
Slice the smoked mozzarella into thin 1/8 inch slices.
5
Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
6
Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden.
7
Encircle the outside edge of a serving platter with the crostini.
8
Lay the clean arugula out in the center of the platter as a base for the salad.
9
Combine the vinegar with the mustard in a small stainless steel bowl.
10
Whisk together briskly while drizzling in the olive oil.
11
Add the diced onion and combine.
12
Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens.
13
Drizzle vinaigrette over and around, sprinkle pine nuts and serve.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound arugula, 1 pound smoked mozzarella, 1 1/2 pounds ripe heirloom tomatoes of different colors and shapes, 1 loaf country-style bread boule, sliced, and more.

Yes, Ripe Tomato Salad with Smoked Mozzarella and Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ripe Tomato Salad with Smoked Mozzarella and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions