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.