Strawberry, Mozzarella, and Prosciutto Salad
Strawberry, Mozzarella, and Prosciutto Salad is a quick and easy summer side salad. It’s really important to me to serve a vegetable dish with dinner every night, but I like to keep them relatively quick and easy. This is a very versatile salad, in that I often substitute peaches or cantaloupe for the strawberries.
The Equipment Needed
- A large bowl- You’ll need this to toss the arugula with the vinaigrette.
- A small jar with a lid- You’ll need this to mix your salad dressing. Or, you could use the food processor, or a whisk.
- Salad Plates- I like to serve this salad on salad plates, so I can arrange everything nicely.
- A Salad Spinner- I love my Oxo from Williams-Sonoma.
The Ingredients Needed for Strawberry, Mozzarella, and Prosciutto Salad
- Baby Arugula- I like the arugula sold by Earthbound Farms. Baby arugula is always crisp, and can be used in many dishes. I like to add it to my eggs at breakfast, and to toss it into pasta dishes.
- Little Fresh Mozzarella Balls- You can find these small containers, where the balls sit in water.
- Prosciutto- This adds a great salty taste to the salad.
- Extra Virgin Olive Oil- I like the California Olive Ranch brand since it’s nice and mild, and not bitter like some olive oils.
- Balsamic Vinegar- I love buying pear balsamic vinegar at my local oil and vinegar store, Phat Olive in Katonah, NY.
- The Strawberries- I love the tiny strawberries from our local farms, but also buy the Driscoll Organic berries.
How I Made This Salad
- This salad couldn’t be easier. I usually make big jars of the dressing and serve this salad a few days in a row.
- First, I wash and cut up my strawberries.
- Then, I wash the arugula, even though it’s prewashed. Then, I dry it off in my salad spinner.
- Then, I make my vinaigrette.
- Finally, I toss the arugula with the dressing, and then divide everything between my salad plates.
I love having quick and easy vegetable dishes like this in my repertoire. Lots of nights, I’m really tired, and it would be so easy to just skip the vegetable part of dinner. But, I think dinner is incomplete without vegetables. And, I think a lot of vegetables taste better when they’re prepared simply. I like this Strawberry, Mozzarella, and Prosciutto Salad because it’s more interesting than just a pile of lettuce, but not so elaborate that it’s a onerous chore to prepare. So, I hope you’ll go to the farm stand and buy some pretty little strawberries, and try this easy salad recipe, because summer strawberries won’t be here much longer!
Strawberry, Mozzarella, and Prosciutto Salad
Ingredients
- 4 cups baby arugula
- 8 small mozzarella balls
- 12 strawberries, halved
- 4 slices prosciutto, cut in thirds, and rolled up
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tbsp. honey
- ¼ tsp. black pepper
- pinch kosher salt
Instructions
- Toss together the arugula, mozzarella, prosciutto, and strawberries.
- Mix together the oil, vinegar, honey, salt, and pepper, in a small jar. Toss with the salad right before serving.
