Mozzarella Prosciutto Salad with Tomato Basil Vinaigrette

This fresh and easy salad is full of flavor! Made with crisp lettuce, salty prosciutto, creamy mozzarella and a tangy Tomato Basil Vinaigrette. 

If you are one of those people that loves making the salad the star of the show, this one is for you. This Mozzarella Prosciutto Salad is packed with flavor, but not overloaded with ingredients so that each one has a chance to shine.

I do have a hard time picking my favorite part of this salad. It could be the creamy mozzarella, the salty prosciutto or the crisp lettuce.

Or, it just might be the tangy Tomato Basil Vinaigrette made with sweet cherry tomatoes and garden fresh basil. But I really think it’s the combination of all of the ingredients together that make this salad a family favorite.

Let’s talk about what you’ll need to make it.

Mozzarella Prosciutto Salad with Tomato Basil Vinaigrette Ingredients:

For the salad you’ll need:

• GREEN LEAF LETTUCE: You can also romaine, red leaf or a salad blend.
• PROSCIUTTO: If you don’t know, Prosciutto is a thinly sliced, dry cured Italian ham. It’s salty and pairs extremely well with creamy mozzarella.
• CILIEGINE MOZZARELLA: Balls of mozzarella that are about the size of a cherry tomato. You should be able to find them in the deli section at your grocery store.  They will be stored in water in a plastic container. If you can’t find them, just dice up pieces of fresh mozzarella.
• BASIL: Fresh basil is a must for this recipe. It is used in both the salad and the dressing.

To make the Tomato Basil Vinaigrette you’ll need:

• CHERRY TOMATOES: Cherry tomatoes are sweet and have a concentrated tomato flavor.
• SHERRY VINEGAR: A vinegar made with sherry wine that has a slightly sweet, nutty flavor. If you don’t have sherry vinegar, you can substitute rice wine or red or white wine vinegar.
• GARLIC: Because the garlic in this dressing is raw, I reccommend using only one small clove.
• DIJON MUSTARD: Will add a subtle tangy, mustard flavor to the dressing.
• SUGAR: Because tomatoes are tart, adding the sugar helps balance out the acidity.
• EXTRA VIRGIN OLIVE OIL: Will help bring the whole vinaigrette together. For the best flavor, use the highest quality extra virgin olive oil you have.
• BASIL: I highly recommend fresh basil for this recipe but dried will work in the vinaigrette if it is all you have on hand. It will still add a sweet basil flavor.
• SALT AND PEPPER

Step by Step Photos and Instructions:

Just like any other salad, this salad recipe is pretty easy to make. The hardest part will be the vinaigrette but a food processor will be your best friend. Follow along with these step by step photos and instructions.

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STEP #1: Make the vinaigrette first by processing the tomatoes, garlic, sherry vinegar, sugar, salt and pepper together in a food processor. Process until smooth.

STEP #2: With the food processor running, slowly pour in the olive oil until the mixture emulsifies.

STEP #3: Transfer dressing to a bowl. Add in fresh basil and season to taste with salt and pepper.

STEP #4: Place lettuce in a bowl, add sliced ciliegine and chopped prosciutto. Drizzle with desired amount of vinaigrette. Toss to coat. Sprinkle with chopped fresh basil.

Storage and Leftovers:

Once you toss the salad in the dressing, you should immediately serve it. However, this recipe will make about 1 cup of dressing which is more than you need for the salad. You can store any leftovers in a jar in the refrigerator and use within 5 days.

If you loved this Mozzarella Prosciutto Salad, check out these out show stopping salad recipes:

Arugula Chickpea Salad with crispy chickpeas and hardboiled eggs is a hearty salad fit for a meal!

Greek Chopped Salad is packed full of goodies like kalamata olives, tomatoes and cucumbers tossed in a creamy feta dressing.

Grilled Steak Salad with caramelized onions, mushrooms and a tangy Dijon Vinaigrette is a flavorful summer salad everyone will love!

Apple Gorgonzola Salad is chock-full of all kinds of goodies. Tart green apples, sweet cranberries, tangy gorgonzola and nutty pecans. 

Note: Originally published in 2010. Updated in 2024 with new photos, a new recipe, step by step photos and nutrition information.