Arugula and Romaine Salad with Capers and Prosciutto

Not everyone knows that the Mediterranean Diet can include prosciutto. Prosciutto is like a fancy bacon that is much more impressive to your guests. The prosciutto, along with the capers are the salty, briny combination that shine in this simple salad. This salad takes many Italian flavors and intelligently combines them for tons of flavor and satisfaction. I like to eat this salad along with eggplant parmesan or spaghetti and meatballs. However, you can definitely eat this salad as a meal by itself. A glass of red wine and a slice of crusty bed will pair perfectly with this salad! Enjoy!

Mediterranean Diet: Arugula and Romaine Salad with Capers and Prosciutto



Mediterranean Diet Recipes: Arugula and Romaine Salad with Capers and Prosciutto

Arugula and Romaine Salad with Capers and Prosciutto

Koula Barydakis
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 210 kcal


  • 4 prosciutto slices
  • 1 head romaine lettuce, washed and chopped
  • 1 bunch arugula, washed and chopped
  • 1 cup Italian parsley leaves, stems removed (not chopped)

Caper Sauce:

  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove crushed garlic
  • 2 tbsp chopped capers


  • Preheat oven to 350 degrees F. While oven is preheating, mix all sauce ingredients together in a bowl with a fork.
  • Place prosciutto on a cookie sheet (you can use parchment paper). Bake 10-15 minutes until crunchy. Chop.
  • In a large salad bowl, add greens, parsley, and prosciutto. Pour caper sauce over the salad and mix well. Serve.


Calories: 210kcalCarbohydrates: 5gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 4mgSodium: 129mgPotassium: 398mgFiber: 3gSugar: 2gVitamin A: 10382IUVitamin C: 21mgCalcium: 81mgIron: 2mg
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About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.
Mediterranean Living

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