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Large oval platter loaded with an Italian style salad of fresh greens,pepperoni, fresh mozzarella balls, cherry tomatoes, and tossed in a basil vinaigrette| the

Italian Caprese Salad with Crispy Prosciutto

  • Author: Amanda
  • Total Time: 10 Minutes
  • Yield: 3 Servings 1x


This unique caprese salad recipe consists of: Bed of arugula and spinach, topped with fresh mozzarella balls, garden basil, crispy prosciutto, tomatoes, olives, and a homemade basil vinaigrette. It's literally an Italian Farmer's Market in a bowl *chef's kiss*.



For the Salad

  • 2 cups of arugula
  • 1 cup of spinach
  • 1/2 cup cherry tomatoes, halved
  • Handful of fresh basil
  • 4 oz of fresh mozzarella
  • 5 pepperocini peppers, thinly sliced
  • 12 slices of pepperoni, halved
  • 2-3 slices of prosciutto
  • 1/2 jar of roasted red peppers
  • 10 kalamata olives, sliced
  • 10 black olives, sliced
  • Pistachios for garnish

For the Basil Vinaigrette

  • 2 cups of fresh basil
  • 1/2 cup of extra virgin olive oil
  • Juice of 1/2 a lemon
  • 2 tbs red wine vinegar
  • 6 cloves of garlic
  • 1/4 cup parsley
  • Pinch of salt
  • Pinch of red pepper flakes


  1. Make the Basil Vinaigrette: In a food processor, add basil, oil, lemon juice, salt, red pepper flakes, vinegar, garlic, and parsley. Pulse until smooth. Set aside.
  2. Crisp the prosciutto: In a small skillet on medium heat cook the prosciutto for about 2 minutes per side (or until crisp).
  3. Salad: Arrange the greens in a platter and top with the tomatoes, red bell pepper, mozzarella, basil, pepperoni, crispy prosciutto, pepperocini, olives, toss in 4 tbs basil vinaigrette, and top with pistachios. Enjoy!


  • This recipe makes roughly 1/2 cup of dressing! Yay for leftovers! Use on other salads, toss in pasta, or use a marinade!
  • Prep Time: 5 Minutes
  • Cook Time: 5 Minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Italian

Keywords: caprese salad, italian salad, summer salad, basil salad