Prosciutto And Tomato Salad With Smoked Mozzarella Croutes Recipes

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RIPE TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO



Ripe Tomato Salad with Smoked Mozzarella and Prosciutto image

Provided by Food Network

Time 15m

Yield 4 to 6 portions

Number Of Ingredients 12

1 pound arugula
1 pound smoked mozzarella
1 1/2 pounds ripe heirloom tomatoes of different colors and shapes
1 loaf country-style bread boule, sliced
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 small red Bermuda onion, finely diced, 1/4 cup
1/2 pound thinly sliced prosciutto
Basil leaves
3 tablespoons pine nuts

Steps:

  • Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.
  • Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
  • Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad.
  • Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine.
  • Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve.

PROSCIUTTO AND TOMATO SALAD WITH SMOKED MOZZARELLA CROUTES



Prosciutto and Tomato Salad With Smoked Mozzarella Croutes image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 15m

Yield Two main-course or four first-course servings

Number Of Ingredients 9

3/4 cup sun-dried tomatoes, not oil-packed
4 cups mixed salad greens
8 thin slices prosciutto, cut across into thin strips
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
8 1/2-inch slices Tuscan-style bread, halved
8 thin slices smoked mozzarella

Steps:

  • Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
  • In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
  • Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 1309 milligrams, Sugar 10 grams, TransFat 0 grams

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