How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Arugula Salad with Prosciutto and Oyster Mushrooms?

You need 9 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 pound oyster mushrooms, thickly sliced, Salt and freshly ground pepper, 1/4 cup aged balsamic vinegar, and more.

Is Arugula Salad with Prosciutto and Oyster Mushrooms suitable as seafood?

Yes, Arugula Salad with Prosciutto and Oyster Mushrooms falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Arugula Salad with Prosciutto and Oyster Mushrooms?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Prosciutto and Oyster Mushrooms

Name: Arugula Salad with Prosciutto and Oyster Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 pound oyster mushrooms, thickly sliced; Salt and freshly ground pepper; 1/4 cup aged balsamic vinegar; 1 teaspoon finely grated lemon zest; 4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish; 10 cups baby arugula (10 ounces); 6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups); 6 ounces thinly sliced prosciutto di Parma

Fresh, crisp and full of flavor — this Arugula Salad with Prosciutto and Oyster Mushrooms is a must-try. Made with extra-virgin olive oil, mushrooms, Sa…

This Arugula Salad with Prosciutto and Oyster Mushrooms relies on simple, everyday ingredients such as aged balsamic vinegar, finely grated lemon zest and baby arugula (10 ounces). It comes together quickly and makes 4 servings, at about 177 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, thickly sliced
Salt and freshly ground pepper
1/4 cup aged balsamic vinegar
1 teaspoon finely grated lemon zest
4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish
10 cups baby arugula (10 ounces)
6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups)
6 ounces thinly sliced prosciutto di Parma

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Quick Info

Servings
4 servings
Calories
177 kcal
Category
Seafood

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Arugula Salad with Prosciutto and Oyster Mushrooms

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