Insalata Caprese with Prosciutto and Arugula

insalata caprese with prosciutto and arugula

This simple insalata caprese is a new summer staple. Everything about this salad is just so fresh and packed with flavor. Just a lot of diced roma tomatoes and a bag of arugula, tossed with some good olive oil and a little bit of salt and pepper, YUM!

To add in a bit of more flavor and color (err white is not a color lol) to the salad, add in a few fresh mini balls of mozzarella cheese. The Ciliegine baby mozzarella balls are my fave!

Don’t get fooled that you won’t be full from this salad because you will, trust me! Add in a few slices of paper thin prosciutto di parma and you’ll have the ultimate summer salad!

Perfect for lunch or a late-afternoon dinner for two :)

Hope you’re having a fantastic evening! What’s on your dinner menu tonight?

xoxo, kat

Insalata Caprese with Prosciutto and Arugula (slightly adapted from The Tasteful Life)

  • 6 Roma Tomatoes, diced
  • Arugula
  • fresh Ciliegine Mozzarella Cheese
  • Prosciutto di Parma
  • 1 small Lemon
  • Olive oil for tossing
  • salt and pepper to taste


  1.  Dice roma tomatoes.
  2. Cube the ciliegine mozzarella cheese or leave whole.
  3. In a medium bowl, toss the diced tomatoes and arugula with olive oil and the juice of one lemon.
  4. Place the tossed arugula on plates or bowls.
  5. Arrange however many slices of prosciutto di parma around the edge of the plate.
  6. Eat and enjoy!

Chopped Caprese Salad

chopped caprese salad

Being such a smartie pants, I thought that pairing a light salad with a roasted pork tenderloin would counteract the heaviness that is meat and prevent me from falling into a massive meat-induced coma. Oh boy, was I wrong! As usual, I plopped myself onto my boyfriend and fell right asleep :)

This has to be the simplest and yummiest salad  I’ve ever made! I really can’t call this a recipe because well… it’s so easy! Here are the suggested instructions and it can be made in any order your heart desires….

INGREDIENTS: tomatoes, mozzarella cheese, fresh basil leaves, olive oil, balsamic vinegar, s+p


STEP 1: chop the tomatoes into bite size chunks (remove the insides)

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