Prosciutto, Persimmon, Pomegranate, Pistachio and Arugula Salad
8 servings
25 minutes
This salad is an ode to Italian flavor, where thin slices of tender prosciutto combine with juicy persimmon and bright pomegranate seeds. Arugula adds a pleasant bitterness, while pistachios provide a light nutty crunch. Dressed with olive oil and pomegranate vinegar, it impresses with the balance of sweet, salty, and sour. The origins of such a combination trace back to Italian culinary traditions that value harmony of flavors and freshness of ingredients. It is perfect as a light appetizer for a festive table or as an elegant snack on a warm summer evening.
1
Prepare all the ingredients.
2
In a bowl, mix diced ham, pomegranate seeds, diced persimmon, arugula, and pistachios.
- Prosciutto: 230 g
- Persimmon: 1 piece
- Pomegranate seeds (arils): 0.5 glass
- Rocket (arugula): 110 g
- Pistachios: 0.5 glass
3
Divide the salad onto plates, drizzle with olive oil and vinegar, and season with salt and pepper.
- Extra virgin olive oil: to taste
- Pomegranate vinegar: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
