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.
1
Place arugula on the plate.
- Rocket (arugula): 100 g
2
It is beautifully wrapped in prosciutto.
- Prosciutto: 100 g
3
Arrange everything beautifully with raspberries.
- Raspberry: 50 g
4
Drizzle with balsamic vinegar on top (the thicker the consistency, the better).
- Balsamic vinegar: 10 ml
5
Serve at the table.
