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Prosciutto, Carpaccio-Style

  • Servings: 4


  • 8 ounces sliced prosciutto
  • 3 ounces baby arugula
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons red wine vinegar
  • Salt and freshly ground black pepper
  • 4 large plum tomatoes


Divide the prosciutto among 4 plates. Top each with an equal amount of arugula and drizzle each with 1/2 teaspoon of the oil.

In a small bowl, whisk together the remaining oil, the vinegar, and salt and pepper to taste. Add the tomatoes; toss to coat. Spoon the tomato salad onto the center of each plate.

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