Summer salad with prosciutto and raspberries

6 servings

10 minutes

Summer salad with prosciutto and raspberry is a refined dish of Italian cuisine that combines lightness and sophistication. Its origin is linked to the tradition of Mediterranean chefs who value the balance of freshness and rich flavors. The sweet juiciness of raspberries harmonizes with the savory saltiness of prosciutto, while arugula adds a spicy bitterness. Balsamic vinegar completes the picture, enriching the dish with a rich aroma. This salad is perfect for a summer dinner or light lunch, creating a sense of freshness and gastronomic delight. It is served in the best restaurants in Italy and has become popular among gourmets worldwide.

Energy value per serving

• Calories: 56
• Proteins: 4.3g
• Fats: 3.6g
• Carbohydrates: 1.3g

Ingredients

• Prosciutto: 100 g
• Arugula: 100 g
• Raspberry: 50 g
• Balsamic vinegar: 10 ml

Cooking steps

1. Place arugula on the plate.

   Required ingredients:

   • Arugula: 100 g

2. It is beautifully wrapped in prosciutto.

   Required ingredients:

   • Prosciutto: 100 g

3. Arrange everything beautifully with raspberries.

   Required ingredients:

   • Raspberry: 50 g

4. Drizzle with balsamic vinegar on top (the thicker the consistency, the better).

   Required ingredients:

   • Balsamic vinegar: 10 ml

5. Serve at the table.