Cherry Tomato and Prosciutto Caprese Salad


  • 4oz cubed prosciutto
  • 2 10 oz. containers multi-colored or red cherry tomatoes; halved or a 16 oz. container
  • 8 ounces small mozzarella balls bocconcini
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar can substitute with regular
  • 1 teaspoon kosher or coarse ground sea salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup basil leaves leave small leaves whole, tear larger leaves
  • ½ teaspoon garlic powder


  1. Render fat from prosciutto in a frying pan and drain on a paper towel
  2. Add tomatoes and mozzarella balls and prosciutto to a large bowl.
  3. In a separate bowl, mix olive oil, white balsamic vinegar, salt, pepper, and garlic powder.
  4. Pour olive oil mixture over tomatoes and mozzarella then top with basil leaves. Toss well to combine.
  5. Serve immediately.