Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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(21 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

Fresh Italian flavours make a perfect complement to the warmer weather

Nutrition and extra info


  • kcal372
  • fat26g
  • saturates12g
  • carbs11g
  • sugars4g
  • fibre5g
  • protein25g
  • salt2.23g
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  • 4 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 100g peas, fresh or frozen



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 ball buffalo mozzarella, torn into large pieces
  • ½ juice orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful mint, leaves finely chopped, plus extra small leaves to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.

  2. Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper. 

  3. To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

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Comments, questions and tips

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Zoe Mallam's picture
Zoe Mallam
23rd May, 2020
Surprisingly very very nice! Quite a light meal but still satisfying and a good variation of texture.
30th Jan, 2017
So delicious! I served it on a bed of rucola as a starter. Many of the ingredients can be prepared ahead of time so all you have to do when the guests arrive is chop up some mint and plate it all. Easy pea-sy! ;)
31st Jan, 2016
Substituted low fat chevre as I prefer the softer texture and spunkier flavour. Was a hit with everyone.
18th Apr, 2015
And am making it again, this time using asparagus as one contributor suggested for a veggie option
12th Mar, 2014
A friend served this for a starter the other night: incredible flavours that compliment each other so well. Don't be timid, go heavy on the mint! I was surprised, probably ate more mint on this dish than in my entire life leading up to it, but it really was delicious.
14th Jul, 2013
This was amazing! I added an avocado between the two dishes and a few salad leaves to make it a more substantial main course. Didn't need the crusty bread really. My tip for the dressing - just a little bit of balsamic would do!
20th Jun, 2013
Light and tasty! added some rocket salad leaves and mixed some white balsamic into the salad dressing as my orange was too sweet...
9th May, 2013
9th May, 2013
there should be chicken this i like chicken ;)
22nd Jul, 2012
Absolutely delicious - I made this for lunch and served with crusty bread. So simple yet so tasty.


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