If you’re craving a salad that’s bursting with texture, flavor, and a touch of elegance, this Crispy Prosciutto Salad Recipe is exactly what you need. Imagine delicate, paper-thin slices of prosciutto baked until perfectly crisp, layered atop a bed of fresh, peppery greens and sweet little tomatoes. With a tangy, creamy dressing that ties everything together beautifully, this salad isn’t just a side dish—it’s a celebration of simple, fresh ingredients coming together in a way that feels both effortless and special. Whether you want a light lunch or a stunning starter, this recipe is sure to become a fast favorite.
Ingredients You’ll Need
The magic of this Crispy Prosciutto Salad Recipe is in the balance of its simple, high-quality ingredients. Each one plays an essential role, whether it’s the salty crispness of the prosciutto, the fresh brightness of greens and tomatoes, or the creamy zing of the homemade dressing. Here’s what to gather before you get started:
- 3.5 ounces prosciutto: Thin slices are best for achieving that perfect crispy texture in the oven.
- 5 ounces assorted salad greens + arugula: A mix adds depth, with arugula bringing a subtle peppery note.
- Handful little tomatoes: Cherry or grape tomatoes work wonderfully, adding juicy bursts of sweetness.
- 1 tablespoon fresh chives (chopped): These add a mild onion flavor and a lovely pop of green color.
- 2 heaping tablespoons Greek yogurt: Provides creaminess and a touch of tang to the dressing.
- 2 tablespoons olive oil: A good quality extra virgin olive oil enriches the dressing’s flavor.
- 2 teaspoons Dijon mustard: Adds a gentle kick and depth to the dressing.
- 1 teaspoon liquid honey: Balances the mustard’s tang with subtle sweetness.
- 1 tablespoon lemon juice: Freshly squeezed for a bright citrus lift.
- 1 clove garlic (minced): Infuses the dressing with savory warmth.
- Salt & pepper (to taste): Optional, since prosciutto itself is quite salty—season carefully to avoid overpowering the salad.
How to Make Crispy Prosciutto Salad Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F and moving the rack to the middle position. This ensures your prosciutto will cook evenly and crisp up without burning—getting this temperature right is key for perfect results every time.
Step 2: Crisp the Prosciutto
Arrange the prosciutto slices in a single layer on a baking sheet lined with parchment paper. This setup prevents sticking and helps with easy cleanup. Bake them for 12 to 15 minutes until the slices become crispy and golden. Keep a close eye during the last few minutes to avoid burning, since prosciutto can go from perfectly crunchy to burnt quickly.
Step 3: Whisk the Dressing and Prep the Salad
While the prosciutto is baking, mix the Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl. This luscious dressing combines creaminess, tang, and just a touch of sweetness, tying the salad flavors together beautifully. Toss your salad greens, chopped chives, and tomatoes in a large bowl to get everything ready for assembly.
Step 4: Assemble and Toss
Once the prosciutto is out of the oven, let it cool for a few minutes until it’s comfortable to handle. Break it into bite-sized pieces—smaller shards will scatter throughout the salad, while larger chunks make for indulgent bites. Drizzle the dressing over the salad, toss gently to coat the greens and tomatoes, and then sprinkle the crispy prosciutto on top just before serving to retain its irresistible crunch.
How to Serve Crispy Prosciutto Salad Recipe
Garnishes
Add fresh shavings of Parmesan or Pecorino cheese for a savory touch that complements the salty prosciutto. A few toasted pine nuts or walnuts also introduce a lovely crunch that echoes the prosciutto’s texture but with a nutty twist. A sprinkle of freshly ground black pepper or a few lemon zest curls can brighten the overall dish even more.
Side Dishes
This salad shines as a light main course but pairs beautifully alongside grilled chicken or fish for a more substantial dinner. A crusty baguette or garlic bread is perfect for sopping up any leftover dressing on the plate. For a fun twist, serve it with roasted vegetables or a simple pasta salad to make a full, vibrant meal.
Creative Ways to Present
Serve the salad in individual small bowls or mason jars for a charming touch, perfect for picnics or casual gatherings. You can also layer the ingredients, starting with greens, then tomatoes, dressing, and prosciutto shards on top, showcasing the vibrant colors enticingly. For an elegant dinner party, arrange the salad on a large platter and garnish with whole chives and lemon wedges for a festive finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately if possible—the dressed greens will wilt quickly with the prosciutto on top. Keep the crispy prosciutto pieces in an airtight container at room temperature for up to two days to preserve their crunch. Salad greens and dressing can be refrigerated for a day, but fresh is always best!
Freezing
This Crispy Prosciutto Salad Recipe is best enjoyed fresh; freezing is not recommended due to the delicate texture of the greens and the crispiness of the prosciutto. The dressing and baked prosciutto can be frozen separately, but fresh ingredients will always steal the show.
Reheating
If you want to enjoy leftover prosciutto warm, reheat it gently in a low oven for a few minutes until crispy again. Avoid microwaving as it may make the prosciutto chewy rather than crunchy. Always add the prosciutto back to the salad just before serving to maintain that irresistible texture contrast.
FAQs
Can I use other types of cured meat instead of prosciutto?
Absolutely! While prosciutto is ideal for its delicate texture and saltiness, you can substitute with pancetta or thin slices of serrano ham. Just adjust cooking times slightly, as some cured meats may crisp faster or render more fat.
Is this salad suitable for a gluten-free diet?
Yes, all ingredients in this Crispy Prosciutto Salad Recipe are naturally gluten-free. Just double-check the labels on any packaged items like mustard or yogurt if you have gluten sensitivities.
How can I make this recipe vegan?
To veganize the salad, swap prosciutto for crispy tempeh or smoked mushrooms, and replace Greek yogurt with a plant-based alternative like cashew cream. Adjust seasonings to keep the bold flavors alive.
What’s the best way to get prosciutto crispy?
Baking on parchment paper at 375°F is the easiest method. Keep an eye on the prosciutto after 10 minutes so it doesn’t burn. You want it crisp but not brittle, which adds a wonderful crunch without bitterness.
Can I prepare the dressing in advance?
Yes! The dressing can be made up to two days ahead and kept refrigerated in a sealed container. Just give it a good whisk before tossing with fresh salad ingredients for the best flavor and texture.
Final Thoughts
Once you try this Crispy Prosciutto Salad Recipe, you’ll discover how a handful of simple ingredients can come together to create something truly special. It’s an easy yet impressive dish that combines textures and flavors in a way that makes every bite exciting. Whether for a quick lunch or a gorgeous starter, give it a go and watch it quickly become a recipe you want to make again and again.
Print
Crispy Prosciutto Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Crispy Prosciutto Salad combines the salty crunch of oven-baked prosciutto with fresh mixed greens, arugula, and juicy tomatoes, all tossed in a tangy homemade Dijon honey dressing with Greek yogurt. It’s a quick and flavorful salad perfect for a light lunch or elegant starter.
Ingredients
Salad
- 3.5 ounces prosciutto
- 5 ounces assorted salad greens + arugula
- Handful little tomatoes
- 1 tablespoon fresh chives, chopped
Dressing
- 2 heaping tablespoons Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon liquid honey
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt & pepper to taste (optional, prosciutto is pretty salty)
Instructions
- Preheat Oven: Preheat your oven to 375°F and move the rack to the middle position to ensure even cooking.
- Bake Prosciutto: Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the prosciutto becomes crispy but is not burnt. Keep an eye to prevent overcooking.
- Prepare Dressing and Salad: While the prosciutto is baking, whisk together the Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, minced garlic, and salt & pepper in a small bowl. In a large bowl, combine the assorted salad greens, arugula, chives, and tomatoes.
- Assemble Salad: Once the prosciutto is crispy, allow it to cool for a few minutes, then break it into bite-sized pieces. Toss the salad with the dressing until well coated, then top with the crispy prosciutto pieces. Serve immediately for best texture.
Notes
- Keep a close watch on prosciutto while baking to avoid burning as it crisps quickly towards the end.
- You can substitute the assorted salad greens with your favorite lettuces or add extra herbs for additional flavor.
- If you prefer a creamier dressing, add a little more Greek yogurt or adjust lemon juice to taste.
- For a dairy-free version, omit the Greek yogurt and replace with a vinaigrette base.
- The salad is best served fresh; do not dress more than what will be served immediately to avoid sogginess.
