One Upper Caprese Salad

One Upper Caprese Salad

Rule #101: Sometimes, you’ve just gotta one-up the original.

I’m not usually a one-upper or a fan of them, but in this case I’ll make an exception. This One-Upper Caprese Salad is a spin on the classic caprese. Normally, it would be some sliced heirloom tomatoes, delicious mozzarella, basil, olive oil, salt, and pepper. In this updated, sassier version, we’re using green pesto and lemon juice and garnishing the whole thing with a little crispy proscuitto. Sometimes, it’s good to be a one-upper.

One-Upper Caprese Salad | A new spin on the original caprese salad with crispy proscuitto and a lemon + pesto vinaigrette

If you’d like to have a meatless option, just veto the crispy proscuitto! No harm, no foul.

One-Upper Caprese Salad | A new spin on the original caprese salad with crispy proscuitto and a lemon + pesto vinaigrette

There’s really not much to this recipe, so I’ve just cut to the chase and posted the instructions below! This zippy salad is the perfect pairing for grilling season. You can make it ahead of time and store it in the fridge until you’re ready to serve. You can even make the vinaigrette and crisp the proscuitto the day and assemble right before serving!

One-Upper Caprese Salad | A new spin on the original caprese salad with crispy proscuitto and a lemon + pesto vinaigrette

I hope y’all love this One Upper Caprese Salad as much as we do! It’s such a versatile, fresh salad that’s a great side dish for the spring or summer. Try it with Italian Meatballs, Winey Lemon Chicken, and Vodka Pasta.


One-Upper Caprese Salad | A new spin on the original caprese salad with crispy proscuitto and a lemon + pesto vinaigrette

One Upper Caprese Salad

One Upper Caprese Salad is a twist on the original caprese salad!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 6
Calories 255 kcal

Ingredients
  

  • 8 slices prosciutto
  • ¼ cup green pesto
  • Juice of 1 small lemon
  • 3 tbs. extra-virgin olive oil
  • 1/8 tsp. freshly ground black pepper
  • ½ pint cherry tomatoes halved
  • 1 container small mozzarella balls pearl size, drained
  • 5- oz. salad mix of arugula spinach, or field greens (your choice)

Instructions
 

  • Preheat oven to 350. Lay prosciutto slices on a foil-lined baking sheet or a silicone mat on a baking sheet. Bake 10 minutes, until prosciutto is crisp. Remove from oven and allow to cool. Chop into small pieces.
  • Meanwhile, in a large bowl, whisk together the pesto, lemon juice, olive oil, and pepper.
  • When you’re ready to assemble and serve, toss the tomatoes, mozzarella, and salad mix with the dressing. Sprinkle the chopped prosciutto over top.

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 4gProtein: 10gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 21mgSodium: 205mgPotassium: 198mgFiber: 1gSugar: 2gVitamin A: 966IUVitamin C: 14mgCalcium: 195mgIron: 1mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword Caprese Salad
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