Prosciutto Caprese Salad

Caper and Olive
by Caper and Olive
4 servings
10 min

In the Summertime I (like many other people I am sure) are ready to stop cooking over the stove and start cooking over the grill. There is something about Summer that turns my focus on food to lighter, more simple fare. I love to grill up some steak, or shrimp and of course some delicious burgers, but when it comes to side dishes, I love something that can be thrown together with little effort, but big fresh flavors.

This Summer Salad is just the perfect example of that and you can throw it together in under ten minutes. Tomatoes are abound now and my herb garden is bursting, so the amount of basil I have access to is rather insane.

Everyone loves the freshness of a caprese salad, but this has little extra salty bite from torn pieces of prosciutto and a sweet and tangy addition from so sliced red onion.

This might be your favorite Summer side or even lunch!

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 pint grape tomatoes, halved
  • 2 cups fresh basil leaves, lightly packed
  • 4 oz prosciutto, torn in pieces
  • 1/4 cup red onion, sliced thin
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

In a large bowl, add the halved grape tomatoes, sliced red onions, basil leaves and torn prosciutto.
Season with kosher salt and freshly ground black pepper and drizzle extra virgin olive oil over top.
Toss well to coat and serve.
Caper and Olive
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