Arugula Salad with Prosciutto and Parmesan And Lemon Vinaigrette
Try this healthy arugula salad with prosciutto, and parmesan, and a tangy lemon vinaigrette. So easy, so flavorful—your new favorite summer salad!
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If you’re craving something light, fresh, and full of flavor, this easy arugula and prosciutto salad with lemon vinaigrette has your name all over it. It’s the kind of salad that looks fancy but takes no time at all—just toss together a handful of ingredients, whisk up a zippy citrus dressing, and you’re good to go. The peppery arugula, salty prosciutto, and tangy lemon vinaigrette make every bite pop.
This is the perfect summer salad with arugula, prosciutto and lemon vinaigrette—especially when you want something satisfying without heating up the kitchen. I love making this when I’ve got cherry tomatoes that need using up, or when I’m putting together a last-minute lunch with what I have on hand.
My go-to salad for lazy summer lunches
A few summers ago, I brought this to a last-minute backyard picnic and it disappeared in minutes. I’d tossed it together without much thought, but the combo of crispy prosciutto, juicy tomatoes, and the simple lemon vinaigrette recipe for arugula salad got so many compliments, I knew I had to write it down. Now it’s one of my back-pocket salad recipes that works for lunch, dinner, or even a casual get-together.
What makes this Arugula and Prosciutto Salad with Lemon Vinaigrette healthy?
This healthy prosciutto salad with arugula and citrus dressing is packed with nutrient-rich ingredients. Arugula is loaded with antioxidants and vitamin K. The prosciutto adds protein without the heaviness, and the lemon vinaigrette brings in healthy fats from the olive oil. If you skip the croutons, it’s a low carb arugula prosciutto salad with lemon vinaigrette that’s also naturally gluten-free and keto-friendly.
RELATED: This Watermelon and Arugula Salad is a delicious blend of sweet watermelon, peppery arugula and creamy feta cheese. It’s drizzled with an addictive dressing of sweet balsamic reduction, and topped off with red onion slivers and tasty pine nuts – so good you’re going to want to eat it all summer long!!
Ingredients you’ll need
Here’s what you’ll need to make this fresh arugula salad with shaved parmesan and prosciutto:
For the ARUGULA salad
- 5 oz fresh arugula
- 4 oz prosciutto, torn into bite-sized pieces
- 1/2 cup cherry tomatoes, halved (use multicolored if you can!)
- 1/4 cup shaved Parmesan cheese
- 3 tbsp toasted pine nuts (or sliced almonds if preferred)
For the LEMON VINAIGRETTE dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- ½ cup croutons (optional but adds a nice crunch!)
Why you’ll love this simple arugula salad recipe
- Works as a quick arugula salad with prosciutto and homemade vinaigrette or a side dish for grilled meats
- Quick to toss together (15 minutes, tops!)
- Fancy enough for guests, easy enough for lunch
- Great way to use seasonal cherry tomatoes and greens
- Customizable with nuts, seeds, or croutons
Step-by-step instructions for making Arugula and Prosciutto Salad with Lemon Vinaigrette
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. You can shake it in a jar if that’s easier.
- Assemble the salad: In a large bowl, toss together the arugula, prosciutto, cherry tomatoes, Parmesan, and toasted pine nuts.
- Dress it up: Pour the dressing over the salad and toss gently until everything is coated.
- Add toppings: Sprinkle with croutons if using, and serve right away.
That’s how to make arugula salad with prosciutto and lemon dressing in just a few easy steps!
Make this Arugula Salad recipe, then check out my and more of my healthy salad dressing recipes.
Frequently asked questions about this arugula salad recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this salad ahead of time?
Yes—just prep everything and store the dressing separately. Toss it all together right before serving so the arugula stays crisp.
What can I use instead of pine nuts?
Sliced almonds, walnuts, or sunflower seeds all work great for crunch.
Is this salad gluten-free?
It is—just skip the croutons or use gluten-free ones such as chickpea croutons to keep it a gluten-free arugula salad with prosciutto and lemon vinaigrette.
Is this salad keto-friendly?
Yep! Leave out the croutons and you’re left with a keto-friendly prosciutto and arugula salad with zesty lemon dressing.
How to store leftovers of this salad
This salad is best fresh, but if you have leftovers, pop them in an airtight container in the fridge for up to a day. The arugula might wilt a bit, but the flavor will still be delicious. Store the dressing separately if you’re meal prepping.
A salad that’s tasty, healthy, and fun
This easy arugula and prosciutto salad with lemon vinaigrette is the kind of recipe that you’ll make once and come back to again and again. It’s quick, full of flavor, and totally customizable based on what you’ve got in the fridge. Whether you’re eating low-carb, gluten-free, or just want something fresh and satisfying, this one’s a winner.
Let me know in the comments if you try it—I’d love to hear what you think!
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Arugula and Prosciutto Salad with Lemon Vinaigrette
INGREDIENTS
For the Arugula Salad
- 5 oz fresh arugula
- 4 oz prosciutto (torn into bite-sized pieces)
- 1/2 cup cherry tomatoes (halved (use multicolored if available))
- 1/4 cup shaved Parmesan cheese
- 3 tbsp toasted pine nuts (or sliced almonds)
For the Lemon Vinaigrette Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper (to taste)
- ½ cup croutons (optional)
DIRECTIONS
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, Salt and freshly ground black pepper (to taste)
- In a large bowl, combine arugula, prosciutto, cherry tomatoes, Parmesan, and pine nuts.5 oz fresh arugula, 4 oz prosciutto (torn into bite-sized pieces), 1/2 cup cherry tomatoes (halved (use multicolored if available)), 1/4 cup shaved Parmesan cheese, 3 tbsp toasted pine nuts (or sliced almonds)
- Drizzle the dressing over the salad and toss gently to coat.
- Top with croutons, if using, and serve immediately.½ cup croutons (optional)
PRIVATE NOTES
TRIED THIS RECIPE?
Let me know how it was!Other Arugula Salad recipes to try
- This healthy arugula and watermelon salad recipe with feta and sweet balsamic reduction dressing is the perfect way to satisfy your sweet tooth in a healthy way this summer!
- This Arugula Salad with Pears and Goat Cheese is a deliciously hearty fall side dish that’s as easy to make as it is beautiful. With a perfect mix of sweet, tangy, and savory flavors, it’s sure to be a hit whether you’re enjoying it for lunch, dinner, or a festive gathering.
