Simple recipes that deliver bold flavor are the best — especially when they require just a handful of high-quality ingredients. This arugula and prosciutto salad is a perfect example: bright, peppery greens paired with salty, silky prosciutto, crunchy homemade croutons, and a bright lemony vinaigrette that ties everything together. Minimal ingredients, maximum impact.
- Arugula
- Prosciutto
- Homemade croutons
- Lemon vinaigrette
Each component contributes a distinct texture and flavor: fresh peppery arugula, savory prosciutto, crunchy bread, and a tangy vinaigrette with depth from Dijon, garlic, and shallot. Together they create a balanced, restaurant-worthy salad that is quick to assemble and ideal for warm-weather meals, weeknight gatherings, or as an elegant starter.
I usually make croutons in a hot cast iron skillet with plenty of olive oil, salt, and pepper for a texture that’s crisp on the outside and slightly tender inside. If you prefer a uniformly crunchy bite, baking the croutons in the oven works great and requires less attention. Pan-fried croutons need a little tending but reward you with that desirable chew contrasted with a golden exterior.
This salad shines at casual dinners and potlucks. I once made it for an impromptu meal where everyone contributed a dish from their fridge; it disappeared quickly and several guests asked for the dressing recipe. It’s reliable, quick to prepare, and consistently well received.
Arugula and Prosciutto Salad with Lemony Vinaigrette
This bright, simple salad uses just four main components to deliver fresh, layered flavors. It’s perfect as a light meal, starter, or side for summer gatherings.
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 side salads
Ingredients
For the salad:
- 4 ounces arugula
- 4 ounces prosciutto, sliced into squares
- 8 ounces French bread, torn into small chunks for croutons
For the dressing:
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, very finely minced
- 1 tablespoon shallot, very finely minced
- 1 teaspoon Dijon mustard
Instructions
- Make the croutons first. Heat a large skillet over medium to medium-high heat and add a generous glug of olive oil. When the oil shimmers, add the bread chunks and toss to coat. Season with salt and pepper and continue to toast, stirring often, until the pieces are golden and crisp on the outside but still slightly tender inside. Add more oil as needed and watch carefully to prevent burning.
- Whisk the dressing: combine lemon juice, extra virgin olive oil, minced garlic, minced shallot, and Dijon mustard in a jar or bowl. Season with salt and pepper and shake or whisk until fully emulsified. Taste and adjust seasoning — a little more lemon or mustard can brighten the dressing further.
- Assemble the salad: place arugula in a large bowl, tear or arrange the prosciutto over the greens, and add the croutons once they have cooled slightly (this prevents wilting). Drizzle the dressing over the salad to taste — start with a little and add more as needed — then toss gently to combine and serve immediately.
Notes
If you’d rather not tend croutons on the stove, bake them instead: preheat the oven to 350°F (175°C), toss the bread with olive oil, salt, and pepper, spread on a parchment-lined sheet, and bake until golden and crisp. Baking yields croutons that are crunchy all the way through.
The dressing often makes more than you need, which is useful — store any leftover vinaigrette in the refrigerator for up to a week and use it on other salads or roasted vegetables.
To vary the salad, add shaved Parmesan or pecorino for a savory finish, swap in toasted walnuts for extra crunch, or include slices of fresh pear for a sweet contrast to the salty prosciutto.
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 241
- Sugar: 1 g
- Sodium: 357 mg
- Fat: 16 g
- Saturated Fat: 20 g
- Carbohydrates: 24 g
- Protein: 9 g
If you make this or any other recipe from the collection, consider posting a photo on Instagram and tagging @thegarlicdiaries so the author can see your creation.