Mediterranean salad with prosciutto and pomegranate
4 servings
20 minutes
Mediterranean salad with prosciutto and pomegranate is a harmony of flavors and textures reflecting the rich traditions of Mediterranean cuisine. Fennel adds freshness and a light anise note, arugula adds spiciness, while prosciutto brings a delicate saltiness that contrasts beautifully with the bright, sweet pomegranate seeds. This salad is a true delight, perfect as a light dish for a summer lunch or festive dinner. Its origins are tied to Italy's culinary traditions, where the balance of natural ingredients and exquisite taste is valued. The dressing made from white wine vinegar and olive oil highlights the natural aromas of greens and meat. Each forkful is a journey into the sunny atmosphere of the Mediterranean, where simplicity meets sophistication.
1
Thinly slice the fennel and onion. In a bowl, mix the fennel with 1 tablespoon of olive oil and salt.
- Fennel: 460 g
- Olive oil: 45 ml
- Sea salt: 0.3 teaspoon
2
In another bowl, mix arugula, onion, finely chopped mint, and wine vinegar. Season with 2 tablespoons of olive oil, salt, and pepper to taste.
- Rocket (arugula): 120 g
- Spring onion: 60 g
- Fresh mint: 4 tablespoons
- White wine vinegar: 0.5 tablespoon
- Olive oil: 45 ml
- Ground black pepper: to taste
3
Slice the prosciutto into thin strips.
- Prosciutto: 90 g
4
Distribute the salad onto plates. Top with fennel and strips of ham, then sprinkle with pomegranate seeds.
- Pomegranates: 120 g
