CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Pretending I'm vacationing in Italy salad

Bring Italy to the dinner table with this delicious and easy salad. 



  • 2 pounds (910 g) heirloom cucumbers, sliced into 1/4-inch-thick rounds
  • 8 ounces (225 g) fresh mozzarella, at room temperature, torn into bite-size pieces
  • Kosher salt, to season
  • 4 ounces (115 g) prosciutto, torn into bite-size pieces
  • 1 cup (80 g) loosely packed fresh basil leaves (torn if large)
  • 1 teaspoon fresh marjoram leaves (optional)
  • Olive oil, for drizzling
  • Freshly ground black pepper and flaky salt, to season


  1. On a medium platter, arrange the cucumbers and mozzarella and season with salt.
  2. Gently and evenly add the prosciutto and top the salad with basil and marjoram, if using.
  3. Drizzle a generous amount of olive oil over everything. Season with black pepper and a few pinches of flaky salt and serve. Enjoy! 

Reprinted with permission from Colu Cooks: Easy Fancy Food by Colu Henry, Abrams Books. 2022. Photo credit: Tara Donne.