It’s that wonderful time of year when we still have an abundance of tomatoes from our Bryn Clovis Farm CSA in Malvern, Pennsylvania. I am in no hurry for them to go away. We love tomato season and I’m happy to find as many ways as possible to enjoy it while it lasts.
Looking for a variation on a traditional Caprese salad, I thought, why not add prosciutto? Prosciutto, mozzarella, tomatoes and basil are already a winning combination. Crisping the prosciutto makes it even better.
Believe it or not, I had never made crispy prosciutto before. It couldn’t be easier. I placed four slices flat on a parchment-lined baking sheet that fits in my Breville toaster oven, minimizing the overlap, and baked them at 400°F for about 8 minutes. Mine were on the thicker side; thinner slices may need less time.
As the prosciutto cooks, it shrivels up a bit. When you first remove it from the oven, it may not seem completely crisp, but much like bacon, it gets crispier as it cools. Once cool, it’s very easy to crumble into bite-sized pieces.
The crispy prosciutto adds both texture and a welcome salty element to a traditional Caprese salad. Keep that saltiness in mind before seasoning the tomatoes. I tend to salt tomatoes automatically, but with prosciutto in the mix, taste the finished salad first. You can always add a little flaky Maldon salt at the end, but you can’t take it away.
We served this with grilled chicken for a very easy and tasty weeknight dinner—the kind of meal that makes the most of late-summer produce without requiring much work.
My newfound appreciation for crispy prosciutto has me thinking about what else I can do with it. A prosciutto, lettuce and tomato sandwich might be next. Consider it a PLT—a worthy alternative to a BLT.
Caprese Salad with Crispy Prosciutto
Ingredients
- 4 thin slices prosciutto
- 1-1/2 pounds ripe tomatoes preferably a mixture of colors and sizes
- 8 ounces fresh mozzarella
- 1/4 cup fresh basil leaves
- 1 to 2 tablespoons extra virgin olive oil
- Flaky sea salt
- Optional: balsamic vinegar for serving
Instructions
- Preheat the oven to 400°F. A toaster oven works perfectly for this recipe.
- Arrange the prosciutto slices in a single layer on a parchment-lined baking sheet. Bake for 6 to 10 minutes, or until crisp. Transfer to a paper towel-lined plate and let cool. The prosciutto will continue to crisp as it cools.
- Slice the tomatoes and arrange on a serving platter.
- Tear or slice mozzarella and tuck it among the tomatoes.
- Scatter basil leaves over the tomatoes and mozzarella.
- Drizzle with olive oil and season with a small amount of flaky sea salt.
- Break crispy prosciutto into pieces and scatter over the salad.
- Serve immediately, with a drizzle of balsamic vinegar and/or additional flaky sea salt, if desired.
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