Description
This Spinach Prosciutto Salad with Basil Vinaigrette combines fresh, vibrant baby spinach with savory prosciutto, sweet cherry tomatoes, creamy Parmesan cheese, and crunchy toasted pine nuts. The salad is beautifully finished with a fragrant, homemade basil vinaigrette, making it an elegant and refreshing dish perfect for entertaining or a delightful everyday meal.
Ingredients
Salad
- 6 cups fresh baby spinach
- 4 oz prosciutto, torn into pieces
- 1 cup cherry tomatoes, halved
- ¼ cup shaved Parmesan cheese
- ¼ cup toasted pine nuts
Basil Vinaigrette
- ¼ cup fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Prepare the vinaigrette: Place fresh basil leaves, olive oil, white wine vinegar, honey, salt, and black pepper into a blender or food processor. Blend until the mixture is smooth and emulsified, creating a fresh basil vinaigrette.
- Assemble the salad base: In a large serving bowl, add the fresh baby spinach as the foundation for the salad.
- Add the toppings: Scatter torn prosciutto pieces, halved cherry tomatoes, shaved Parmesan cheese, and toasted pine nuts evenly over the spinach.
- Dress and toss: Drizzle the prepared basil vinaigrette over the salad ingredients, then gently toss the salad to coat everything evenly without bruising the spinach leaves.
- Serve: Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Toast the pine nuts beforehand in a dry skillet over medium heat until golden for enhanced flavor.
- For a heartier salad, add fresh mozzarella balls or slices.
- Use fresh basil for the vinaigrette to maximize aroma and taste.
- Serve the salad promptly after dressing to keep the spinach crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
