In a large dry skillet over medium heat, sauté the chopped prosciutto until crisp, stirring so it won’t burn. Remove it from the heat to cool.
In a small jar with a lid or a small bowl, combine the vinegar, basil, oregano, garlic, and salt and pepper to taste. Cap and shake, or stir to combine. Add the olive oil and shake or stir until well blended.
In a large bowl place the lettuce and dress with enough of the dressing to coat. Divide the greens among four dinner plates. Divide the tomatoes, cucumber, artichoke hearts, carrots, pepper, and red onion among the four plates. Divide the prosciutto among the plates. Serve immediately with extra dressing on the side.
Notes
Alternatively, you can toss all the salad components together in a large salad bowl, dressing with enough dressing to coat. (The toppings tend to fall to the bottom this way. Just FYI.)