Ripe Tomato Salad with Smoked Mozzarella and Prosciutto

Total Time:
15 min
15 min

4 to 6 portions

  • 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
  • Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.

  • Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.

  • Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad.

  • Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine.

  • Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve.

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