We love all things pork, including thin-sliced Italian prosciutto. This recipe is our go-to lunch on a hot day.
Ingredients
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, cored, seeded, and chopped
Directions
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.
Servings: 4
Difficulty: Easy