Buffalo & Prosciutto Recipe
Buffalo mozzarella, prosciutto, Sicilian confit tomatoes, Arugula, and E.V.O.O.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese & Meats
Vegetables & Herbs
Condiments
Method
Preparation
- 1
Prepare the Ingredients
Start by gathering all the ingredients. Slice the buffalo mozzarella into thick rounds and set aside. Cut the prosciutto into strips or leave them as whole slices, depending on your preference.
- 2
Prepare the Tomatoes
If using homemade Sicilian confit tomatoes, ensure they are well drained and chopped into smaller pieces if they are too large. If using store-bought, simply drain them and set aside.
Assembly
- 3
Assemble the Salad
On a large serving platter, start by laying down a bed of fresh arugula. Evenly distribute the buffalo mozzarella slices over the arugula.
- 4
Add Prosciutto and Tomatoes
Layer the strips of prosciutto over the mozzarella. Then, scatter the Sicilian confit tomatoes on top of the dish.
- 5
Drizzle with E.V.O.O.
Finally, drizzle the extra virgin olive oil over the entire salad to enhance the flavors. You can adjust the amount according to your taste.
Serving
- 6
Serve Immediately
Serve the Buffalo & Prosciutto salad immediately as a fresh appetizer or light meal. Enjoy with some crusty bread if desired.
