A Salad of Summer Leaves, Prosciutto, and Cherries

Mixed Green Salad with Prosciutto and Cherries Recipe

The sweet-sharp notes of the cherries lift the smoky, herbal notes of cured ham in the same way small tomatoes will. Air-dried hams such as Parma, mildly cured ones like speck and coppa, or something exceptionally dark and woodsy will benefit from the uplifting quality of a handful of cherries. And yes, I think you must pit them for this.–Nigel Slater

LC A Sumptuous Weeknight Winner Repast Note

This lovely little number from the equally lovely Nigel Slater is our sorta summer supper. Just whisk, chop, and toss and you’re done. Though you needn’t share that information with anyone else at the table. Just let him or her thank you for slaving over such a stunning and sumptuous repast, smile, and graciously say “thank you.”

Mixed Green Salad with Prosciutto and Cherries Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 2


  • For the dressing
  • 1 teaspoon Dijon mustard
  • Pinch salt
  • 2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • Freshly ground black pepper
  • 3 tablespoons heavy cream
  • A few flat-leaf parsley leaves, finely chopped
  • For the salad
  • 4 generous handfuls salad greens
  • 2 1/2 to 3 1/2 ounces thinly sliced cured ham, such as prosciutto, speck, or coppa, cut into strips
  • 4 handfuls cherries, halved and pitted


  • Make the dressing
  • 1. Place the mustard in a small bowl with the pinch salt, red wine vinegar, olive oil, and a grind of black pepper. Mix with a fork or small whisk, then introduce the cream. Add the parsley to the dressing and stir to combine.
  • Make the salad
  • 2. Toss the salad leaves with the cured ham. Add the cherries and drizzle with the dressing. Serve without delay.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Helen Doberstein

Jul 08, 2013

LOVED this salad! It was refreshing, easy to make, and tasted like…more. The sweetness of the cherries offset the saltiness of the speck, and the creamy vinaigrette was a nice complement to the mixed greens. The dressing came together very quickly and without fuss in a mini blender. I would cheerfully have a double helping of this salad alone for my dinner, although it would also make a lovely starter salad for a more formal meal. My family all agreed this one’s a keeper.

Lynne Brenner

Jul 08, 2013

This simple salad was unexpectedly lovely. The play of the salty cured pork (I used coppa) against the luscious sweetness of the cherries (Flathead Lake at their peak) was totally satisfying. The addition of that little bit of cream to the vinaigrette lent a smooth richness that complemented the flavors of both the pork and the cherries, while avoiding any harshness. I wouldn’t change a thing!

Linda B.

Jul 08, 2013

What a great combination of salty, sweet, and acidic. The vinaigrette is smoothed out by the cream. I’ll definitely make this again whenever cherries are in season.

Kate S.

Jul 08, 2013

This super simple, summer-on-a-plate salad is delicious. The dressing is surprisingly well-balanced, even though I was convinced 3 tablespoons of cream would dilute the vinegar flavor too much. A pleasing balance is achieved by the combination of the rich salty pork (I used speck) and the sweet juicy cherries. I think this would be a perfect lunch, as you have plenty of protein from the pork, but it would also be lovely as a starter salad before dinner. Although I was awfully fond of the recipe as written, I do think a few additional items would put it over the top. The parsley Slater calls for in the dressing works well, but I think some sliced shallot or fresh chives to add an onion-y flavor would also be divine. I noticed a distinct lack of hard crunch and thought a few nuts—maybe toasted walnuts or even sunflower seeds—would be lovely sprinkled over the top.

Brenda Carleton

Jul 08, 2013

What a difference a bit of cream makes! I say this because the vinaigrette is a typical vinaigrette (Dijon, red wine vinegar, olive oil) until cream enters the picture. The creaminess is delightful, and adds a desirable acidity. It transports the dressing to being worthy of the awesome ingredients in this salad: the greens, the fresh cherries, the cured ham (I used prosciutto, as it was what I had on hand).. The cherries add a kick of lush sweetness and the glistening deep red orbs are pretty on the plate. In addition to this, there is a sprinkling of fresh parsley which brightens the dish. What you get is a bit of salty ham, sweet cherry, savory fresh greens, and the creamy vinaigrette in each bite. If this is not an amazingly balanced salad, I don’t know what is.

Erin W.

Jul 08, 2013

Simple fixings make for an elegant salad. The dressing is creamy and subtle, and comes together very easily from pantry and refrigerator staples. Along with the slight sweetness of the cherries, the dressing provides a nice balance to the salty meat. For a vegetarian option (or if the cured ham selection at your local store is lacking), I think that green olives would provide a similar, briny contrast to the subtler flavors.

Melissa Maedgen

Jul 08, 2013

This is a very simple salad, but a delightful combination of flavors. I used speck for the meat. The mustard and cream act as emulsifiers. They make the vinaigrette dressing very stable, and give it a nice consistency. Make sure you don’t miss the pinch of salt in the dressing, as it makes a big difference. The amount of cured pork in this salad is quite a bit, so the salad is more substantial than you might think. It could definitely be a meal with a roll or hunk of baguette on the side.

M.K. Morgan

Jul 08, 2013

I made this salad twice, once using speck and once with coppa. Speck is the clear winner for me as it didn't overwhelm the salad at all. The cherries I used were Bing, which are in season now and just so sweet. The dressing is a winner as well. The second time I doubled the amount of dressing and used the leftovers on a traditional green salad with tomatoes the next day. I will use this recipe again and again!


    1. And I can assure you, Robyn, it tastes as amazing as it appears! Looking forward to hearing what you think….

  1. Did you use 2 different cherry variaties in this salad? I saw both at the grocery today and wondered how they differ. The lighter ones are perhap Ranier???

    1. Yes, Yvonne, lighter colored cherries such as Rainier or Queen Anne would work perfectly either alone or in combination with darker red cherries such as Bing. The paler yellow cherries tend to be a little milder in cherry flavor and yet sweeter than the more robustly flavored red cherries. Let us know how you like the salad!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.