Tuscan Salad with Buffalo Mozzarella
Tuscan Salad with Fresh Mozzarella and Prosciutto
Ingredients
- 1 head Romaine Lettuce
- 1/2 head Radicchio
- 1 cup cherry tomatoes, halved if large
- 1/2 small red onion, sliced thinly
- 6 oz fresh mozzarella, torn into bite size pieces
- 4 oz thinly sliced prosciutto
- 1/4 cup chopped pepperoncini peppers
- 2 Tbsp torn fresh basil
Vinaigrette
- 1/2 shallot, minced
- 1-2 tsp dijon mustard
- 1/3 cup red wine vinegar
- 3/4 tsp italian seasoning, or oregano
- 3/4 tsp koser salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
Instructions
Vinaigrette
- Place the mustard and minced shallot in a jar with a lid, then add the red wine vinegar, salt, pepper and oregano or Italian seasoning. Give the jar a shake (lid on!) allowing the first few ingredients to combine. After a minute or two, add the olive oil, shaking again to emulsify everything. Dressing can be stored in fridge for at least a week. (Bring to room temperature before using so the olive oil liquifies.)
Tuscan Salad Assembly
- Separate and chop the romaine and radicchio, washing and drying to prep for tossing. Set aside in a large bowl or platter.
- Pour a few tablespoons of the vinaigrette over the lettuce leaves, tossing to distribute evenly before adding the rest of the salad ingredients. Season with salt and pepper to taste.
- Arrange the rest of the ingredients - tomatoes, onion, mozzarella, prosciutto, pepperoncini, basil, and finish with a little extra drizzle of the vinaigrette. Enjoy!
Notes
This salad is endlessly customizable - it's lovely with the Treviso Radicchio available in the early spring, but you can sub any of the lettuce for other greens, and toppings for what is in season as well.