Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

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This beautiful salad recipe takes mere minutes to make, but the quality of the ingredients shines through in every mouthful. Sweet ripe strawberries, umami-rich Parmesan, fresh salad leaves and beautiful slices of Parma Ham work in perfect harmony, brought together by the simple balsamic dressing.

First published in 2019

Sweet, juicy strawberries drizzled with aged balsamic vinegar are the perfect partner to Prosciutto di Parma in this delicious seasonal salad that suits al fresco meals, picnics and brunches as much as dinner parties. However you serve it, it’ll be a true showstopper.




  • 200g of mesclun salad leaves, (a mixture of soft baby salad leaves)
  • 10 strawberries, hulled and quartered
  • 3 tbsp of extra virgin olive oil
  • 2 tbsp of balsamic vinegar, aged
  • 1 pinch of fine sea salt
  • 100g of Parma ham, finely sliced
  • 30g of Parmesan, shaved


Place the mesclun salad leaves on a large salad platter. Add the quartered strawberries
Make the dressing by stirring together the oil with the vinegar and salt. Pour it over the salad leaves and strawberries and toss to coat
Arrange the sliced Parma Ham on top of the leaves. Garnish with Parmesan shavings and serve
First published in 2019

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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