This Cucumber Arugula Prosciutto Salad is bright, light, and full of flavor. Peppery arugula, crisp cucumber, juicy tomatoes, salty prosciutto, and crumbly feta are finished with a simple Greek vinaigrette. Ready in about 10 minutes, it makes a wonderful side dish or a quick, elegant lunch that you’ll return to again and again.
Why you’ll love this salad
This salad is a long-time favorite because it’s effortless, adaptable, and balanced. The simple combination of fresh greens, crisp vegetables, savory cured meat, and a bright dressing creates a mix of textures and flavors in every bite. It’s equally suitable as a light lunch, a side for weeknight dinners, or a colorful addition to a summer spread.
Here are the practical reasons this recipe works so well:
- Fast and easy. From start to finish this salad takes about 10 minutes. The dressing whisks together in seconds, and the ingredients require minimal preparation.
- Flexible. Swap greens, cheeses, or fruit to suit the season: baby spinach or spring mix for a milder base; shaved parmesan or creamy burrata instead of feta; sliced peaches, cantaloupe, or honeydew in summer for a sweet contrast.
- Great contrast of flavors and textures. Peppery arugula, crunchy cucumber, juicy tomatoes, salty prosciutto, and tangy vinaigrette give each forkful variety.
Ingredients
Below are the recommended ingredients for this prosciutto salad and substitution ideas to make it your own. For exact measurements, see the recipe card further down.
- Arugula – peppery and tender. Use spinach or a mixed baby green if you prefer a milder flavor.
- Cucumber – English cucumber is ideal because the skin is thin and seeds are minimal. Slice into half moons for pleasant bite-sized pieces.
- Red onion – thinly sliced for a bright, sharp note; soak briefly in cold water if you want to mellow the bite.
- Cherry tomatoes (or roma tomatoes) – halved for juicy bursts without watering down the salad.
- Prosciutto – thinly sliced dry-cured ham. Tear a couple of slices into small pieces and scatter over the salad for savory richness.
- Feta cheese – crumbly and salty. For a creamier option use goat cheese; for a firmer, nuttier note use shaved parmesan.
- Greek vinaigrette – a simple mix of olive oil, balsamic vinegar, lemon juice, crushed garlic, chopped fresh basil, and Greek seasoning (see notes for substitutions). Swap Italian seasoning and parmesan for a more Italian-style dressing.
Instructions
- Make the Greek vinaigrette: whisk together the olive oil, balsamic vinegar, lemon juice, crushed garlic, chopped basil, and Greek seasoning until combined.
- In a large bowl, toss half of the dressing with the arugula so the leaves are lightly coated. Arrange the dressed arugula on a serving platter or in a large bowl.
- Top with the sliced cucumber, red onion, and halved cherry tomatoes. Drizzle the remaining dressing over the vegetables, then finish with torn prosciutto and crumbled feta.
Make-ahead and storage tip: If you mix the salad with dressing, serve immediately—greens will become soggy if stored after dressing. If you plan to eat only part of the salad later, toss only the portion you’ll eat and refrigerate the rest undressed in an airtight container for up to 3 days. Store the dressing separately.
Ways to serve it
- As a side with Mediterranean dishes: pairs well with baked pasta, grilled vegetables, fish, or simple roasted chicken.
- On a picnic: pack the components separately and dress the greens just before serving to keep everything crisp.
- As an appetizer: serve small portions as a starter at a dinner party; the salad’s brightness is an excellent palate opener.
- Turn it into a main: add grilled chicken, pan-seared salmon, or chickpeas for extra protein and make it a satisfying entrée.
More salad recipes
If you enjoy this salad, try other easy and flavorful salads to add variety to your weekly meals—think fruity salads with apples or melons, roasted beet salads, or grilled Caesar variations.
Fuji Apple Chicken Salad (copycat style)
Italian Salad
Roasted Beet Salad
Grilled Caesar Salad
Prosciutto Salad with Cucumber and Arugula
4 servings
10 minutes
10 minutes
Whitney Bond
Ingredients
- 4 cups arugula
- ½ cucumber, sliced into half moons
- ½ cup red onion, thinly sliced
- ½ cup cherry tomatoes, sliced in half
- 1 ½ ounces sliced prosciutto, torn into small pieces
- ¼ cup feta cheese, crumbled
Greek Vinaigrette Dressing
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon crushed garlic cloves
- 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon Greek seasoning (or substitute ½ tsp oregano + ¼ tsp black pepper + ¼ tsp kosher salt)
Instructions
- Whisk all of the dressing ingredients together until emulsified.
- Toss ¼ cup of the dressing with the arugula and arrange it on a large platter or in a bowl.
- Layer the sliced cucumber, red onion, and tomatoes over the arugula. Drizzle with the remaining dressing, then top with torn prosciutto and crumbled feta.
Notes
- Yields: Serves 4–6 as a side dish or 2 as a main course.
- Seasoning substitute: If you don’t have Greek seasoning, replace it with ½ teaspoon oregano, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt. Italian seasoning works as an alternative for a different flavor profile.
- All ingredients listed are naturally gluten free. If using store-bought prosciutto or seasoning blends, check labels if you need strict gluten-free assurance.
Nutrition Facts
Protein: 4 g
Fat: 19 g (Saturated Fat: 4 g)
Sodium: 165 mg
Fiber: 1 g
Vitamin A: 671 mg | Vitamin C: 12 mg
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