Prosciutto Arugula Salad with Lemon Balsamic Dressing

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refreshing salad featuring peppery arugula, salty prosciutto, and a simple balsamic glaze, perfect for a light lunch or side dish. This Italian-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs arugula, prosciutto, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups arugula
• 4 slices prosciutto
• 1 cup cherry tomatoes
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp olive oil
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tsp honey, 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified; set aside.
2. Step 2: Arrange 4 cups packed arugula in a large bowl, then top with 1 cup halved cherry tomatoes.
3. Step 3: Heat a small skillet over medium heat and cook 4 slices prosciutto (about 1 oz) for 2-3 minutes per side until crisp and golden. Remove, cool slightly, then tear into bite-sized pieces.
4. Step 4: Drizzle the balsamic dressing over the salad, toss gently to coat, and sprinkle with crispy prosciutto pieces before serving.