Heirloom tomato salad with prosciutto

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

  • 15 mins preparation
  • Serves 6
  • Print


Chilli dressing
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon caster sugar
Heirloom tomato salad with prosciutto
  • 500 gram heirloom tomatoes, sliced
  • 250 gram mixed baby or cherry tomatoes, halved
  • 1/2 cup loosely packed fresh basil leaves
  • 12 (180g) thin slices prosciutto, torn
  • 130 gram buffalo mozzarella, torn
  • 6 slice (420g) sourdough bread


Heirloom tomato salad with prosciutto
  • 1
    Make chilli dressing: whisk ingredients together in a small bowl until combined. Season to taste.
  • 2
    Combine tomatoes, basil, prosciutto and mozzarella in a large shallow bowl or platter.
  • 3
    Cook bread on heated oiled barbecue (or grill or grill plate) until toasted both sides.
  • 4
    Drizzle dressing over salad; serve with grilled bread.

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