Prosciutto Insalata Recipe
Mozzarella Heirloom Tomatoes, Balsamic Reduction, Basil
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Ingredients
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Salad
Balsamic Reduction
Optional Garnish
Method
Balsamic Reduction
- 1
Reduce balsamic
Pour 3 tablespoons balsamic vinegar into a small nonreactive saucepan. Add 1 teaspoon sugar or honey. Bring to a gentle simmer over medium-low heat, then reduce heat to low. Simmer, stirring occasionally, until mixture thickens to a syrupy consistency and coats the back of a spoon, about 6–8 minutes. Do not boil vigorously. Remove from heat and let cool; it will thicken further as it cools. Set aside.
Salad Assembly
- 2
Prepare tomatoes
Wash the heirloom tomatoes and pat dry. Slice larger tomatoes into 1/4-inch rounds or wedge small ones lengthwise so pieces are reasonably even; aim for bite-sized, attractive slices.
- 3
Prepare mozzarella
If using a large mozzarella ball, slice into 1/4-inch rounds; if using bocconcini, halve or leave whole depending on size. Pat cheese dry with paper towels to remove excess moisture.
- 4
Tear prosciutto and basil
Tear prosciutto slices into smaller, foldable pieces (about 1–2 inch strips) for easy eating. Remove basil leaves from stems and tear large leaves in half so pieces are similar in size to tomato and mozzarella slices.
- 5
Arrange on plate
On a large platter or individual plates, arrange alternating slices of tomato and mozzarella, tucking torn prosciutto pieces among the slices. Scatter basil leaves over and between the layers for color and aroma.
- 6
Dress salad
Drizzle the extra-virgin olive oil evenly over the arranged salad. Season lightly with sea salt and freshly ground black pepper to taste (about 1 tsp pepper distributed).
- 7
Finish with reduction and garnish
Using a spoon, drizzle the cooled balsamic reduction in a thin zigzag over the salad (use as much as desired, roughly 1–2 teaspoons per serving). If using, sprinkle toasted pine nuts and a little lemon zest over the top. Serve immediately so prosciutto remains tender and mozzarella at cool-room temperature.