Tomato and Prosciutto Salad
A great recipe for using up the rest of those delicious tomatoes from your garden! I love fresh tomatoes, and am always looking for new ways to serve them. This easy recipe has a wonderful combination of flavors. I think it looks the prettiest if you use a combination of different color tomatoes.
Servings: 6
Calories: 230kcal
Ingredients
- 3 tablespoons red wine vinegar
- 1/2 teaspoon chopped garlic
- 1/2 cup extra virgin olive oil
- 2 ounce prosciutto very thin slices
- 2 pints grape tomatoes or cherry tomatoes, preferably different colors, stemmed and cut in half
- 1/4 cup chopped green onion or more to taste
- chopped fresh basil
Instructions
- In a small jar with tight fitting lid, whisk together the vinegar, garlic and olive oil. Cover and set aside.
- Spray a medium frying pan with olive oil and heat over medium-high heat. Add 2 prosciutto slices and cook until crisp, around 3 to 4 minutes. Repeat with remaining prosciutto. Transfer to a paper towel to drain.
- In a large mixing bowl, mix together the tomatoes, onions and basil. Break the prosciutto into pieces and sprinkle over the top. Shake dressing, pour over tomato mixture and toss gently. Season to taste with salt and pepper.
Notes
Make ahead: dressing can be made several days ahead, covered and refrigerated. Bring to room temperature before using. Prosciutto can be cooked earlier in the day and stored at room temperature.
Nutrition
Calories: 230kcal | Carbohydrates: 7g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1359IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg