Richard Roberts' Tomato Mozzarella Prosciutto Salad


Balsamic vinegar 6 Tablespoon (Kirkland Signature)
Minced garlic 4 Teaspoon
Salt To Taste
Ground black pepper To Taste
Extra virgin olive oil 1 Cup (16 tbs) (Kirkland Signature)
Chopped fresh basil 1/4 Cup (4 tbs)
Ripe tomatoes 8 Medium
Mozzarella 8 Ounce
Prosciutto panino 1 Pound
Pine nuts 3/4 Cup (12 tbs)



1) In a large bowl, mix together vinegar, garlic, salt and pepper. Slowly add in the olive oil along with chopped basil. Whisk well.

2) Refrigerate the bowl.

3) Slice the tomatoes, mozzarella and prosciutto into 16 slices of 1/8 to 1/4 inch.

4) In a small skillet or toaster oven, toast the pine nuts till they turn golden. Allow them to cool down.

5) Let the basil vinaigrette come down to room temperature.

6) To serve, arrange the 2 slices of tomato, mozzarella and prosciutto on small individual plates.


7) Just when about to serve, drizzle the basil vinaigrette over the slices. Garnish with toasted pine nuts on top.

8) Serve the Salad with Italian Bread on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 796Calories from Fat 587

 % Daily Value*

Total Fat 66 g101.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1718 mg71.58%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 7 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet