• Skip to main content
  • Skip to primary sidebar

Sungrown Kitchen logo

menu icon
go to homepage
  • Recipes
  • Garden
  • About
  • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Garden
    • About
    • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dish

    Published: Dec 1, 2022 · Modified: Mar 6, 2023 by Meryl Downing Leave a Comment

    Italian Mixed Greens Salad with Crispy Prosciutto

    12 shares
    • Share
    Jump to Recipe Print Recipe

    This Italian Mixed Greens Salad is loaded with bold ingredients and big flavor! Mixed greens get tossed with feta cheese, kalamata olives, cucumber, red onion slices and easy-to-make crispy prosciutto. With a zesty Italian homemade vinaigrette, it's the perfect side salad that just goes with everything!

    Italian salad with prosciutto, feta, olives and red onion.

    My Go-To Salad!

    Pizza night, pasta dinner, holidays to weeknights, this salad does not disappoint! My sister-in-law brought something similar a few Christmas's ago, and I've remembered it ever since! It's topped with a quick, shake-in-a-jar Italian dressing with garlic and oregano. Perfect for Italian food, but this recipe is really versatile! It's beautiful enough for Christmas, refreshing and bright enough for summer, it's just a simple go-to salad favorite!

    This salad includes it's own dressing recipe, but would also be great with other vinaigrettes I like to keep in my fridge:

    • Easy Vinaigrette in a Jar
    • Basil Balsamic Vinaigrette Dressing

    Ingredients

    Just a few simple ingredients, but each one is loaded with sharp tangy flavor!

    Labeled ingredients for Italian mixed greens salad with crispy prosciutto.
    • Prosciutto - Kind of a magical ingredient if you ask me, but crispy prosciutto, now that's really something special! Sounds fancy but it's easy, just bake prosciutto for 10 minutes and you've got crispy prosciutto! It's a pricey ingredient by the pound, but get it from the deli, ask them to slice it thin, and not put paper slices in between. You'll end up paying more for paper than for prosciutto! Buy extra for the fridge and try these Italian Subs or this Creamy Bowtie Pasta!
    • Mixed Greens - I like the boxes of mixed greens, but really any lettuce will work for this recipe. You can buy pre-washed mixed greens, spinach or arugula, or a head of lettuce and chop it yourself.
    • Cucumber - Adds color, and crisp freshness!
    • Kalamata Olives - I hated olives most of my life, until I met the kalamata olive. These are the good ones! Absolutely delicious, striking flavor, a jar of whole pitted kalamata olives in the fridge is really handy! If you don't like olives because you have in mind the black sliced (terrible) olives that come on pizza and taco dip, give kalamatas a try!
    • Feta Cheese - I recommend buying feta cheese in a block that comes in liquid. This is fresher and more flavorful than the dry crumbles. You can also substitute blue cheese, goat cheese or shaved Parmesan cheese.
    • Red Onion - Just a few red onion slices really add a punch of flavor to this Italian salad.
    • Vinaigrette Dressing - This is a quick and easy homemade vinaigrette, made in a jar and shaken to combine. The clove of minced fresh garlic is essential to its bold taste. The red wine vinegar could also be subbed with white wine or champagne vinegar, or lemon juice. Any store-bought or homemade vinaigrette would also be fine!

    See recipe card for quantities.

    Instructions

    Step 1 - Lay your prosciutto slices on a baking sheet pan lined with parchment paper and bake for 10 to 12 minutes at 400°. They will crisp up as they cool.

    Prosciutto laid out on a baking sheet with parchment paper.
    Crispy prosciutto on a baking sheet that has been baked in the oven.

    Step 2 - Make the Vinaigrette Dressing. Add all the ingredients to a jar with a lid and shake well. You won't need all the dressing for this salad. You can store the extra in the fridge for a month or more and use it on any salad. Let it come to room temperature before using since the olive oil can solidify.

    A jar of homemade red wine garlic vinaigrette salad dressing.

    Step 3 - Prep your veggies. Slice your onions and cucumbers, crumble the feta and pull out your olives from the brine.

    Sliced red onion and cucumbers on a cutting board.

    Step 4 - Add your mixed greens and all salad ingredients to a large bowl. Toss with the dressing, saving some of the crispy prosciutto to crumble over the top. Add another sprinkle of oregano and serve!

    Italian salad assembled with mixed greens, cucumber, red onion, feta and kalamata olives piled on.

    Additions & Variations

    This is a salad, so of course you can vary it any way you like! Use what you have and make it different every time.

    • Veggies - It's easy to add more veggies to this salad like cherry tomatoes, sliced bell peppers, jarred artichokes, or avocado. I love adding a few jarred peperoncini's. They look gorgeous, and if you like things spicy, are pretty tasty.
    • Croutons - Toasting up some homemade croutons would be delicious on this Italian salad.
    • The Prosciutto - The prosciutto could also be added just chopped without crisping. It's not raw but cured, so can be eaten without further cooking. This Prosciutto and Parmesan Salad is a great variation!

    This salad could be made vegetarian by leaving out the prosciutto, or vegan by also omitting the cheese. It is already gluten-free.

    Italian feta olive salad with crispy prosciutto.

    Storage & Make Ahead Instructions

    Storage - If you ask me, once dressing is on a salad, you can't store it! Keep that in mind when planning your amounts.

    Make Ahead - This salad can be completely made ahead and transported to a holiday party, or kept in the fridge until ready to serve. The dressing can be shaken in a jar and will keep in the fridge for up to a month. Just let it come to room temperature before shaking again and using. The prosciutto can be crisped and kept in an airtight container in the fridge. It will however, lose some of its crispiness so it's best to make it as close to serving time as possible. You could microwave it a few seconds just before using to re-crisp it. The main bowl of salad can be assembled, covered and kept in the fridge, then just add the dressing and crispy prosciutto when ready to eat.

    Italian mixed greens salad with garlic red wine vinaigrette.

    What to Serve with this Salad

    This is one of the most versatile salads in our meal rotation! It seems to go well with everything!

    • Pizza Night - We do pizza night every Friday and this salad is the best!
    • Pasta Night - Serve it with Spaghetti, Gnocchi, or Creamy Pastas.
    • The Holidays - Goes great with ham, turkey, steaks or a fancy beef roast.
    • Soup and Salad Night - We love a good salad and crusty bread with Butternut Squash Soup or Chicken Wild Rice Soup!
    • The Main Course - Add sliced chicken and serve it as the main coarse!

    Top Tip

    Toss some of the crispy prosciutto with the salad but save some to crumble in big pieces over the top!

    More Favorite Salads to Try!

    • Salad with fresh blueberries, crumbled goat cheese, and candied pecans.
      Blueberry Goat Cheese Salad with Candied Pecans
    • Crispy and healthy fall harvest slaw salad with apples and kale.
      Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette
    • A salad platter with prosciutto and Parmesan cheese and a jar of basil vinaigrette.
      Prosciutto Parmesan Salad with Basil Dressing
    • Pear Blue Cheese Salad with Glazed Honey Walnuts.
      Pear & Blue Cheese Salad with Glazed Honey Walnuts

    If you made this recipe, be sure to leave a star rating and a comment below! Follow Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK for loads of garden recipes!

    A bowl of Italian salad with mixed greens, kalamata olives and crispy prosciutto.

    Italian Mixed Greens Salad with Crispy Prosciutto

    This Italian Mixed Greens Salad is loaded with bold ingredients and big flavor! Mixed greens get tossed with feta cheese, kalamata olives, cucumber, red onion slices and easy-to-make crispy prosciutto. It's the perfect side salad that just goes with everything!

    Hit the stars to rate this recipe!

    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American, Italian
    Keyword: Italian Mixed Greens Salad
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 to 6
    Calories: 221kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Ingredients

    • 4 to 6 slices prosciutto
    • 4 ounces mixed lettuce greens
    • ½ cup cucumber sliced
    • ⅓ cup kalamata olives
    • ⅓ cup feta cheese
    • ⅛ cup red onion sliced

    For the Dressing

    • 1 clove garlic minced
    • ½ teaspoon kosher salt
    • ½ teaspoon dried oregano
    • 8 grinds fresh black pepper
    • 1 teaspoon dijon mustard
    • ¼ cup red wine vinegar
    • ¼ cup olive oil

    Instructions

    • Preheat oven to 400°. Lay your prosciutto slices on a baking sheet pan lined with parchment paper and bake for 10 to 12 minutes. They will crisp up as they cool.
    • Add all the ingredients for the vinaigrette to a small jar with a lid and shake well to combine. Or whisk in a bowl.
    • Prepare your veggies and add all salad ingredients to a bowl. Toss with the dressing. Break up the crispy prosciutto adding some to toss with the salad and saving some for the top. Garnish with a sprinkle of oregano and serve.

    Notes

    • Wait to dress the salad until just before serving. 
    • Extra vinaigrette can be kept in the fridge and used on any salad for a month or longer.  Let it come to room temperature on the counter and shake well before using.

    Nutrition

    Calories: 221kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 686mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2227IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

    More Fresh Side Dish Recipes

    • A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
      Balsamic Glazed Asparagus with Crispy Prosciutto
    • Honey cheddar cornbread with zucchini and bell pepper in a cast iron skillet.
      Cheesy Honey Skillet Cornbread with Zucchini and Peppers
    • Roasted Butternut Squash with cranberries and pecans and garnished with fresh sage.
      Maple Roasted Butternut Squash with Cranberries and Pecans
    • Roasted carrots and Brussel sprouts on a large white platter for a holiday side dish.
      Roasted Carrots and Brussel Sprouts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture

    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

    Subscribe

    Spring Recipes

    • Creamy Asparagus Ravioli with Sausage and Peas.
      Creamy Asparagus Ravioli with Sausage and Peas
    • A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
      Balsamic Glazed Asparagus with Crispy Prosciutto
    • Salad with fresh blueberries, crumbled goat cheese, and candied pecans.
      Blueberry Goat Cheese Salad with Candied Pecans
    • Sausage and fresh spinach quiche with feta cheese.
      Sausage and Spinach Quiche

    Weeknight Dinners

    • A bowl of spring asparagus soup next to the soup pot.
      Spring Asparagus Soup
    • Simple Roasted Wild Caught Salmon with mashed potatoes and green beans
      Simple Roasted Wild Caught Salmon
    • Bowl of egg salad with paprika.
      Perfect Egg Salad
    • A French dip sandwich being dipped in au jus sauce.
      Easy French Dip Sandwiches with Deli Roast Beef

    Garden Recipes

    • Creamy broccoli and zucchini soup with shredded cheddar cheese.
      Cheesy Broccoli Zucchini Soup
    • A platter of asparagus salad with crispy prosciutto, goat cheese, and hard boiled eggs.
      Spring Asparagus Salad with Crispy Prosciutto
    • Mushroom zucchini pasta with crispy prosciutto.
      Creamy Zucchini Mushroom Pasta with Crispy Prosciutto
    • Cilantro lime hummus drizzled with olive oil and garnished with fresh herbs and jalapeño pepper slices.
      Cilantro Lime Hummus with Jalapeño
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 SunGrownKitchen.com | Privacy