Simple Spinach Salad with Basil
Spinach basil salad is a warm, savory salad made with baby spinach, fresh basil, and crispy prosciutto, tossed in a warm garlic and olive oil dressing. The prosciutto adds a salty edge, while the warm dressing takes the raw bite off the greens without cooking them down, so you still get that fresh, herby flavor in every bite.
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Most spinach salads are considered a light spring dish, and this one works fine that way. But I actually make it most often during the holiday season, served alongside a beef filet mignon. The warm dressing and prosciutto give it enough weight to sit next to a special-occasion main, not just a side salad you forget about.
If you love simple salads like this one, try this arugula salad with pistachios.
Spinach Basil Salad Highlights
- Ready in about 15 minutes, with the greens, garlic, and prosciutto prep-able up to two days ahead.
- Made with just six ingredients: baby spinach, fresh basil, olive oil, garlic, prosciutto, and parmesan.
- The warm garlic-oil dressing lightly wilts the spinach instead of leaving it raw, giving it more depth than a basic vinaigrette.
- Works as a quick weeknight side or a dressier addition to the table; this is my go-to holiday side with beef filet mignon.
- Unlike most dressed salads, this one holds up as leftovers for a day or two, especially if you go light on the oil.
Ingredient Notes
- Baby spinach – Tender baby spinach works best. If you can’t find it, use regular spinach with the stems trimmed and leaves roughly chopped.
- Fresh basil – Look for basil with bright green, unbruised leaves. If yours are large, tear or cut them in half before adding.
- Olive oil – Use a good extra virgin olive oil since it’s one of two ingredients in the dressing and its flavor comes through directly.
- Garlic – Fresh cloves give the best flavor. In a pinch, ½ teaspoon of jarred minced garlic per clove works.
- Prosciutto – I prefer thinly sliced, rolled, and cut into small pieces. Some prefer thicker cut cubes. It’s a matter of preference, so it’s your choice.
- Parmesan cheese – Buy a block and grate it yourself rather than using pre-shredded; it melts into the warm dressing better and tastes fresher.
How to Make Spinach Salad with Basil
- Prep the greens and toppings. Rinse and dry the spinach and basil, trimming off any long stems. Cut the prosciutto into small pieces and shred the parmesan cheese.
- Mix the salad. Place the prepared spinach and basil into a large salad bowl.
- Cook the garlic and prosciutto. Heat the olive oil in a heavy skillet over medium-high heat. Once hot, add the crushed or chopped garlic and chopped prosciutto. Cook for 3 to 5 minutes, until the prosciutto crisps slightly.
- Dress the salad. Pour the hot oil mixture over the spinach and basil in a large bowl.
- Finish and serve. Add freshly grated parmesan, toss, and serve right away.
Make it Your Way
This salad is easy to change up if you are missing an ingredient or just want to make it taste different.
- Vegetables: Baby spinach and fresh basil are the base of this simple salad. Try arugula in place of some or all of the spinach for more peppery bite. Add in some thinly sliced onions or mushrooms for a different texture/flavor.
- Protein: Prosciutto brings the salt. Pancetta, ham or crispy bacon both work as a swap. You can leave it out for a vegetarian version. You can also add some nuts or seeds for more protein and crunch. Sometimes I add pine nuts, sesame seeds or chopped walnuts.
- Flavor: Garlic cooked into the warm olive oil is what sets this apart from a basic vinaigrette. A splash of balsamic added to the dressing brings more tang if you want it.
How to Store Leftovers
Unlike most dressed salads, which don’t taste good as leftovers, this one does. Store it in an airtight container for one to two days. It will wilt some, but it still tastes great.
How to Serve Spinach Basil Salad
Serve this salad as a main dish with a pinch of black pepper and grilled chicken breast on top for a healthy light meal.
Spinach basil salad also tastes great as a side dish with pasta or pasta salad. We like it with Pasta with Bolognese, Chicken Murphy, Deconstructed Stuffed Peppers, Lasagna Rolls or a Kale and Pasta Bake.
Tip!
- The warm oil will wilt the spinach when it’s poured over the salad. If you prefer your spinach fresher and less wilted, let the oil cool for a few minutes before adding it to the salad.
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Spinach Basil Salad with Prosciutto
Equipment
Ingredients
- 4 cups fresh baby spinach
- 1 1/2 cups fresh basil leaves
- 2 cloves chopped garlic
- 1/8 cup extra virgin olive oil
- 2 to 3 ounces uncured prosciutto chopped
- 1 tablespoon fresh grated Parmesan cheese
Instructions
- Prepare the ingredients: rinse and dry the spinach and basil leaves. Trim off any long stems and place them into a large salad bowl. Cut the prosciutto into small pieces and shred the parmesan cheese.
- Place the rinsed and dried spinach and basil into a salad bowl and mix them together
- Heat a small pan over medium-high heat and add the 1/8 cup olive oil
- Once the oil is hot, add the prosciutto and garlic.
- Cook the for about 3 to 4 minutes
- Remove the pan from heat and pour it over the salad
- Sprinkle the salad with freshly grated parmesan cheese and serve
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
A great recipe and simple to make!
Thank you Marie! I’m glad you like it.