Everybody loves a good caprese salad, right? This one is extra special with two types of tomatoes and a layer of prosciutto! This is definitely one of the most delicious ways to celebrate tomato season.
The caprese salad originated in Capri, Italy (hence the name) and consisted of tomatoes, cow’s milk mozzarella, and oregano. Nowadays, you see this salad all over the world and it’s likely made with buffalo mozzarella, sometimes with balsamic vinegar, and definitely with plenty of fresh basil! In Italy today, caprese is usually made with just tomatoes, buffalo mozzarella, basil, and olive oil.
Now that you’ve got a little history on the caprese salad, I’ll show you one of my favorite ways to make it!
This caprese starts with a layer of large, ripe heirloom tomatoes, then a layer of prosciutto, then cherry tomatoes and fresh mozzarella. Double tomato action! Top it all off with some flaky sea salt, cracked pepper, a drizzle of olive oil, a splash of red wine vinegar and of course, tons of fresh basil!
Since there are so few ingredients in this salad, it should be made with the best quality ingredients you can find. Grab some tomatoes from the farmer’s market and spring for the good olive oil!
Most of the time, I prefer to use red wine vinegar on my caprese salads. I like how it’s a little lighter than balsamic and you can taste the tomatoes better. When the tomatoes are reeeeally good (and I’m feeling extra Italian) I’ll skip vinegar all together and stick with a drizzle of good olive oil.
Don’t forget to grab some delicious, crusty bread while you’re at the market, you’ll need it to sop up all the delicious tomato juices at the bottom of the platter. And while I’m adding to your shopping list, a crisp white wine is perfect with this caprese!
- Caprese Salad with Prosciutto
15 MinutesCook Time
0 MinutesTotal Time
- Level: Easy
- Servings: 6-8
- 3-4 Large tomatoes, thickly sliced
- 6 Slices prosciutto
- 2 Cups cherry tomatoes, halved
- Fresh mozzarella, torn
- Olive oil
- Red wine vinegar (optional)
- Flaky sea salt (such as Maldon)
- Freshly cracked black pepper
- Fresh Basil, torn
- Crusty bread, for serving
- Arrange the sliced tomatoes on a large platter and season lightly with salt and pepper. Lay the prosciutto over the tomato slices. Scatter the cherry tomatoes and fresh mozzarella over the prosciutto.
- Drizzle olive oil and a few splashes of red wine vinegar (if using) and season again with flaky sea salt and pepper. Garnish with plenty of fresh basil and serve at room temperature.