Recipe courtesy of Michael Lomonaco

Ripe Tomato Salad with Smoked Mozzarella and Prosciutto

  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 portions
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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

Directions

  1. 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.
  2. Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
  3. 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.
  4. 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.
  5. 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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