The Perfect Summer Salad: Lemon Pesto Caprese Salad with Crispy Prosciutto

In the midst of a hot Midwest summer, when the sun blazes high and the air shimmers with heat, there's nothing quite like a salad that captures the essence of the season. Enter the Lemon Pesto Caprese Salad with Crispy Prosciutto—a dish that embodies freshness, simplicity, and a burst of Mediterranean flavors.

Imagine a plate where the vibrant red of tomatoes mingles with the creamy white of fresh mozzarella, dotted with fragrant green basil leaves. This classic trio forms the heart of a traditional Caprese salad, a combination beloved for its harmonious blend of textures and tastes.

But here's where this salad transcends: a zesty twist of lemon-infused pesto. The lemon adds a bright, citrusy note that elevates the basil's herbaceous depth, creating a refreshing symphony on your palate. Every bite dances between the tangy lemon, the earthy pesto, and the juicy sweetness of tomatoes.

Now, picture delicate slices of prosciutto, gently crisped to perfection. Each piece offers a salty crunch that contrasts beautifully with the smoothness of the mozzarella and the tender bite of tomatoes. It's a textural marvel that adds depth and sophistication to an otherwise simple salad, turning it into a satisfying meal in itself.

Why is this the perfect summer salad, you ask? It's not just about the ingredients—it's about the experience. The Lemon Pesto Caprese Salad with Crispy Prosciutto embodies everything we crave during the hot months: freshness, lightness, and a burst of flavor that doesn't weigh you down. It's ideal for lazy picnics in the park, al fresco dinners under twinkling lights, or as a refreshing lunch by the poolside.

Another reason to love this salad is its simplicity. With just a handful of fresh, high-quality ingredients and a few minutes of assembly, you can create a dish that looks and tastes like it was prepared by a seasoned chef. It's a testament to the culinary philosophy that less is often more—allowing each ingredient to shine in its own right.

Versatility

Moreover, the Lemon Pesto Caprese Salad with Crispy Prosciutto is incredibly versatile. Serve it as an appetizer, a side dish to grilled meats, or even as the star of a light summer meal. Its flavors pair beautifully with a crisp white wine or a refreshing lemonade, making it a go-to choice for any occasion.

In conclusion, this salad isn't just about nourishing the body; it's about feeding the soul with every vibrant, flavorful bite. It's a celebration of summer's bounty, encapsulating the joy of simple pleasures and the richness of seasonal ingredients. Whether you're hosting a gathering or simply treating yourself to a moment of culinary delight, the Lemon Pesto Caprese Salad with Crispy Prosciutto is sure to become your new favorite this summer.

So, gather your ingredients, embrace the sunshine, and indulge in this delightful creation. Your taste buds—and your guests—will thank you for it.

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Lemon Pesto Caprese Salad with Crispy Prosciutto

Lemon Pesto Caprese Salad with Crispy Prosciutto

Prep time: 30 MinCook time: 8 MinTotal time: 38 Min

Ingredients

For the Salad
  • 3 cups baby arugula leaves
  • 15-20 slices prosciutto (depending how much you like or need)
  • 2 pints of cherry tomatoes, whole (I love the Sweet Bomb on the vine cherry tomatoes)
  • 4 to 5 oz fresh mozzarella balls (the packaging will say ciliegine)
  • Basil leaves for garnishing.
For the Lemon Pesto Dressing
  • 1 cup fairly packed basil leaves
  • 1/3 cup freshly grated parmesan cheese
  • 2 garlic cloves, peeled
  • A pinch granulated sugar
  • A pinch sea salt & freshly ground pepper
  • 3 tablespoons lemon juice
  • 1/3 cup olive oil

Instructions

  1. Preheat oven to 400°F. In the meantime, place the prosciutto in a baking sheet fitted with a rack. You can either place the slices laying down straight, but I like how quickly and pretty they look when arranges into little bunches that resemble nests. Bake for about 8 minutes or until browned and crispy.
  2. In a serving bowl, arrange the arugula, tomatoes, mozzarella balls and the prosciutto over the salad. Drizzle with the pesto and garnish with additional basil leaves.
For the Lemon Pesto
  1. In a blender or food processor, combine basil, parmesan cheese, garlic, sugar, salt and pepper to taste to the bowl, and pulse until its broken down into almost a paste. Then add lemon juice and olive oil, pulsing again until you have a creamy pesto with a dressing consistency.