This prosciutto salad is an elegant appetizer or side that works year-round. It combines salty, crispy prosciutto with crisp lettuce and cucumber, sweet apple, tart pomegranate seeds, and a creamy garlic dressing for a balanced sweet-and-savory bite.
This is such a good salad! And it looks so pretty as well. A true delight for my whole family and friends 💝
– Louise
Prosciutto is one of my go-to ingredients to lift simple dishes — from melon-wrapped slices to small antipasto bites — but this salad is a standout because of its contrast of textures and flavors.
Vibrant and easy to prepare, it’s ideal for holiday spreads yet quick enough for weekday lunches or dinners. Feel free to swap in different vegetables, fruit, or cheeses to suit your taste. Serve with crusty bread or focaccia for a hearty meal.
Prosciutto Salad Ingredients
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- Gem lettuce: Two heads, or substitute romaine.
- Apple: Use a crisp variety.
- Cucumber: English cucumber works well.
- Prosciutto: Or Serrano.
- Pomegranate: Seeds from half a pomegranate.
- Vinaigrette: Olive oil, white wine vinegar, maple syrup, chopped mint, salt, and pepper.
- Garlic dressing: Sour cream (or crème fraîche), lime juice, minced garlic, maple syrup, salt, and pepper.
How to Make Prosciutto Salad
- Make the crispy prosciutto: Lay prosciutto slices on parchment and bake at 200°C (392°F) about 10 minutes until crisp. Cool and break into pieces.
- Prep the salad: Chop gem lettuce, dice the cucumber and apple, and remove pomegranate seeds. Combine in a large bowl or on a platter.
- Make the vinaigrette: Whisk olive oil, white wine vinegar, 1 tablespoon maple syrup, chopped mint, salt, and pepper. Toss with the salad.
- Make the garlic dressing: Stir sour cream (or crème fraîche) with lime juice, minced garlic, 1 teaspoon maple syrup, salt, and pepper. Drizzle over the dressed salad.
- Finish: Top with crispy prosciutto, extra pomegranate seeds, and fresh mint to serve.
Possible Variations
- Greens: Substitute arugula, spinach, iceberg, or a mixed salad blend.
- Fruit: Try pear, peach, figs, strawberries, or blueberries in place of apple.
- Veg swaps: Use avocado, radish, or cherry tomatoes instead of cucumber.
- Protein: Replace prosciutto with crispy pancetta or bacon.
- Add-ins: Red onion, shallots, Parmesan, feta, blue cheese, mozzarella, shredded chicken, chopped nuts, seeds, or croutons for extra texture and flavor.
Serving Suggestion
Serve the salad on its own for lunch, spoon it into wraps, or enjoy it as a light snack with tortilla chips or crusty bread.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator and consume within 1 day for best texture; keep the prosciutto separate if you want to preserve its crispness.
FAQs
Yes — you can prepare components a few hours ahead. Toss apple pieces with lemon or lime juice to prevent browning and wait to add dressings until just before serving.
The mint vinaigrette brightens the greens and seals the salad’s flavors, while the creamy garlic dressing adds richness and depth.
More Salads
Lunch
Tuna Cottage Cheese Salad
Lunch
Halloumi Salad
Dinner
Bacon Pasta Salad
Appetizers
Tuna Salad Lettuce Boats
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Prosciutto Salad
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Ingredients
Salad
- 2 gem lettuce
- 1 apple
- 1/2 cucumber
- 70 grams prosciutto
- 1/2 pomegranate
Vinaigrette
- 6 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon mint
- Sea salt and pepper, to taste
Garlic dressing
- 3 tablespoons sour cream or crème fraîche
- 1/2 lime juiced
- 1 clove garlic minced
- 1 teaspoon maple syrup
- Sea salt and pepper, to taste
Garnish
- Fresh mint leaves
Instructions
Salad
- Spread prosciutto slices on a parchment-lined baking sheet. Bake at 200°C (392°F) for about 10 minutes until crispy. Remove and let cool, then break into bite-sized pieces.
- Chop gem lettuces, dice cucumber and apple, and place in a large bowl or on a serving platter.
- Add most of the pomegranate seeds and the chopped prosciutto, reserving a few seeds for garnish.
Mint vinaigrette
- Whisk together olive oil, white wine vinegar, and 1 tablespoon maple syrup. Stir in chopped mint, sea salt, and pepper to taste.
- Pour the vinaigrette over the salad and toss to coat.
Garlic dressing
- Combine sour cream (or crème fraîche), lime juice, minced garlic, 1 teaspoon maple syrup, sea salt, and pepper. Mix until smooth.
- Drizzle the garlic dressing over the tossed salad.
Serving
- Garnish with fresh mint leaves and the remaining pomegranate seeds, then serve immediately.
Video
Nutrition
, Carbohydrates: 21g
, Protein: 4g
, Fat: 30g
, Sugar: 15g
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Leave a comment below!