The acid tang from the tomatoes and vinaigrette cuts the smokiness of the cheese and prosciutto for a salad as delicious as it is cute when packed into teacups.
1. Halve the tomatoes. Finely chop the shallot. Cut the mozzarella into ½-inch cubes.
2. In a large bowl, whisk together the vinegar, oil, shallot, sugar, salt, and pepper. Add the tomatoes and mozzarella, and toss until well coated.
3. Divide the arugula among eight 12-oz teacups or small glass cups. Spoon tomato mixture over arugula, dividing evenly among the cups. Tear prosciutto into thin strips and divide among cups. Garnish with basil.