Caprese Salad Recipe

Prepare vegetables and cheese

Wash and dry arugula thoroughly. Seed tomatoes by cutting into quarters and gently scooping out seeds, then dice into roughly 1/2-inch pieces. Pat the fresh mozzarella dry with paper towels and tear or dice into bite-sized pieces. Thinly slice the red onion into half-moons and separate slices so they are individual rings.

Assemble base

In a large mixing bowl, combine the arugula, diced tomatoes, mozzarella, torn prosciutto, and sliced red onion. Sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently with clean hands or salad tongs just to combine—avoid crushing the mozzarella.

In a small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons basil pesto until smooth. Add 1 teaspoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning—add a little more lemon for brightness or more pesto for herbiness. If the dressing is too thick, thin with up to 1 tablespoon water or olive oil to reach a drizzling consistency.

Reserve about 1 tablespoon of dressing for drizzling around the plate (optional). Spoon or drizzle the remaining dressing over the salad bowl and toss gently to coat ingredients evenly. Use just enough to lightly dress the salad — you want components distinct, not saturated.

Transfer the dressed salad to a serving platter or individual plates, spreading ingredients so prosciutto and mozzarella are visible on top.

Drizzle 2 tablespoons balsamic glaze in a thin zig-zag over the salad. If desired, finish with 1 teaspoon extra-virgin olive oil for sheen.

Scatter 1/2 cup parmesan flakes over the top. Taste and add a light pinch of salt or a crack of black pepper if needed.

Serve immediately at room temperature so flavors are bright. Leftovers: store dressing separately and keep salad components chilled; assemble just before serving to preserve texture.