Homemade Prosciutto Caprese Salad

I’ll never forget the first time I tossed together creamy mozzarella pearls and salty prosciutto with peppery arugula – it was one of those happy accidents that became a summer staple in my kitchen. This prosciutto caprese salad is my go-to when I want something light but satisfying, and the combination of flavors just works perfectly together. Trust me, once you try this easy recipe, you’ll be making it all season long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 35-42 g
• Fat: 55-62 g
• Carbohydrates: 22-28 g

Ingredients

For the vinaigrette:

• 3.5 tbsp avocado oil
• 2.5 tbsp white wine vinegar
• 1.5 tsp Dijon mustard
• 1.5 tbsp shallot, finely minced
• 1 garlic clove, pressed
• 1/2 tsp honey
• 1 pinch salt
• 1 pinch black pepper

For the salad:

• 3 cups fresh arugula
• 1.5 cups melon, scooped into rounds
• 3/4 cup cherry tomatoes, halved
• 7 oz fresh mozzarella pearls
• 8 slices prosciutto, torn
• 8 fresh basil leaves, torn
• 2 tbsp toasted pine nuts
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper

Step 1: Prepare the Vinaigrette

• 3.5 tbsp avocado oil
• 2.5 tbsp white wine vinegar
• 1.5 tsp Dijon mustard
• 1.5 tbsp shallot, finely minced
• 1 garlic clove, pressed
• 1/2 tsp honey
• 1 pinch salt
• 1 pinch black pepper

In a small bowl, whisk together the avocado oil, white wine vinegar, Dijon mustard, minced shallot, pressed garlic, honey, salt, and black pepper until fully emulsified.

I like to let vinaigrettes sit for a few minutes before using them—it allows the flavors to meld together and become more cohesive.

Set aside until ready to dress the salad.

Step 2: Prepare the Components

• 1.5 cups melon, scooped into rounds
• 3/4 cup cherry tomatoes, halved
• 8 slices prosciutto, torn
• 8 fresh basil leaves, torn

While the vinaigrette develops, scoop the melon into rounds using a melon baller for elegant presentation, then halve the cherry tomatoes.

Tear the prosciutto into bite-sized pieces and tear the fresh basil leaves by hand—tearing rather than cutting preserves the delicate oils in the basil and keeps it from bruising.

Have all components ready before assembling.

Step 3: Assemble the Salad

• 3 cups fresh arugula
• melon rounds from Step 2
• cherry tomatoes from Step 2
• 7 oz fresh mozzarella pearls
• torn prosciutto from Step 2
• torn basil from Step 2
• 2 tbsp toasted pine nuts

Start with a bed of fresh arugula as your foundation on a serving plate or in a large bowl.

Arrange the melon rounds, halved cherry tomatoes, and mozzarella pearls across the arugula in an organized, attractive pattern.

Scatter the torn prosciutto and basil throughout the salad, then sprinkle with toasted pine nuts for added texture and nutty flavor.

Step 4: Season and Finish

• vinaigrette from Step 1
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper

Just before serving, drizzle the vinaigrette from Step 1 evenly over the assembled salad.

Finish with a light sprinkle of sea salt and cracked black pepper to enhance all the flavors.

The key is to dress the salad at the last moment—this keeps the arugula crisp and prevents the delicate components from becoming soggy.

Homemade Prosciutto Caprese Salad

Delicious Homemade Prosciutto Caprese Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Method

Ingredients

  

For the vinaigrette:

• 3.5 tbsp avocado oil
• 2.5 tbsp white wine vinegar
• 1.5 tsp Dijon mustard
• 1.5 tbsp shallot, finely minced
• 1 garlic clove, pressed
• 1/2 tsp honey
• 1 pinch salt
• 1 pinch black pepper

For the salad:

• 3 cups fresh arugula
• 1.5 cups melon, scooped into rounds
• 3/4 cup cherry tomatoes, halved
• 7 oz fresh mozzarella pearls
• 8 slices prosciutto, torn
• 8 fresh basil leaves, torn
• 2 tbsp toasted pine nuts
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper

Method

 

1. In a small bowl, whisk together the avocado oil, white wine vinegar, Dijon mustard, minced shallot, pressed garlic, honey, salt, and black pepper until fully emulsified. I like to let vinaigrettes sit for a few minutes before using them—it allows the flavors to meld together and become more cohesive. Set aside until ready to dress the salad.
2. While the vinaigrette develops, scoop the melon into rounds using a melon baller for elegant presentation, then halve the cherry tomatoes. Tear the prosciutto into bite-sized pieces and tear the fresh basil leaves by hand—tearing rather than cutting preserves the delicate oils in the basil and keeps it from bruising. Have all components ready before assembling.
3. Start with a bed of fresh arugula as your foundation on a serving plate or in a large bowl. Arrange the melon rounds, halved cherry tomatoes, and mozzarella pearls across the arugula in an organized, attractive pattern. Scatter the torn prosciutto and basil throughout the salad, then sprinkle with toasted pine nuts for added texture and nutty flavor.
4. Just before serving, drizzle the vinaigrette from Step 1 evenly over the assembled salad. Finish with a light sprinkle of sea salt and cracked black pepper to enhance all the flavors. The key is to dress the salad at the last moment—this keeps the arugula crisp and prevents the delicate components from becoming soggy.