Step 1: Prepare the Tomato Vinaigrette

This is the most “involved” part of the recipe, and it’s still incredibly simple. Making the vinaigrette first allows the flavors to meld together.

1. Process the Tomatoes: If using medium tomatoes, roughly chop them. Place the chopped tomatoes, minced garlic, minced shallot, red wine vinegar, Dijon mustard, sea salt, and black pepper into a blender or a small food processor.

2. Blend to a Pulp: Pulse the mixture a few times until the tomatoes are broken down into a rough, pulpy consistency. You don’t want a perfectly smooth puree; a little texture is desirable.

3. Emulsify the Oil: With the blender running on low speed, slowly stream in the 1/2 cup of extra virgin olive oil. This slow addition is key to creating a stable, emulsified vinaigrette where the oil and vinegar don’t separate immediately.

4. Taste and Adjust: Once all the oil is incorporated, taste the vinaigrette. Does it need more salt? A bit more tang from another splash of vinegar? Adjust the seasonings to your preference. If you like a little kick, add the pinch of red pepper flakes.

5. Let it Mingle: Transfer the vinaigrette to a jar or bowl and set it aside at room temperature for at least 15-20 minutes to allow the flavors to meld.

Step 2: Prepare the Salad Components

While the vinaigrette is resting, prepare the main ingredients.

1. Mozzarella Prep: If you are using large balls of mozzarella, gently tear them into rustic, bite-sized pieces. Tearing creates a more interesting texture than slicing. If using small bocconcini, you can leave them whole or halve them. Crucially, pat the mozzarella gently with a paper towel to remove excess whey (water). This prevents the salad from becoming watery.

2. Tomato Prep: Wash and dry your cherry or grape tomatoes, then slice them in half.

3. Arugula Prep: Ensure your arugula is washed and thoroughly dried. A salad spinner is your best friend here. Wet greens will repel the vinaigrette and make the salad soggy.

Step 3: Assemble Your Salad

Presentation is key! We recommend assembling this on a large, flat platter rather than in a deep bowl to showcase all the beautiful ingredients.

1. Create a Bed of Greens: Spread the dry, fresh arugula evenly across your serving platter to create a vibrant green base.

2. Lightly Dress the Greens: Drizzle about two or three tablespoons of the tomato vinaigrette over the arugula and toss gently with your hands or tongs. This ensures the greens are seasoned, but not drowning.

3. Arrange the Main Events: Artfully arrange the torn mozzarella pieces and the halved cherry tomatoes over the bed of arugula.

4. Drape the Prosciutto: This is the final flourish. Instead of laying the prosciutto slices flat, gently drape and fold them, tucking them in between the mozzarella and tomatoes. This creates beautiful, ribbon-like folds and makes the prosciutto easier to pick up and eat.

5. Final Drizzle and Garnish: Drizzle a generous amount of the remaining tomato vinaigrette over the entire platter, making sure to get some on the mozzarella and prosciutto. Scatter the fresh basil leaves over the top. For a final touch, add a light crackle of black pepper and a pinch of flaky sea salt.