Crispy Prosciutto & Honey Walnut Summer Salad with a Garlicky Honey Mustard Dressing

This Crispy Prosciutto & Honey Walnut Summer Salad with a Garlicky Honey Mustard Dressing is the ultimate warm-weather showstopper — and the perfect way to kick off a fresh new chapter here at Everything Delish! Think crispy, salty prosciutto, juicy summer peaches, creamy bocconcini, and honey-toasted walnuts, all tossed in the most addictive garlicky honey mustard dressing. It’s bright, it’s balanced, and it’s the kind of salad that makes you actually excited to eat your greens.

Why This is Delish

This salad has everything you want in a summer dish — crunch, sweetness, saltiness, and a dressing that ties it all together in the best way. The prosciutto crisps up nicely in the oven and adds this irresistible savory crunch, while the honey-toasted walnuts bring a sweet, nutty depth that you’ll want to put on everything. Fresh peaches add that juicy burst of summer flavor, and the garlicky honey mustard dressing? Bold, bright, and just the right amount of tangy. It’s elegant enough to serve at a backyard gathering but easy enough to throw together any night of the week.

How to Make Crispy Prosciutto & Honey Walnut Summer Salad

Preheat your oven to 400°F and line two baking sheets with parchment paper. Lay the prosciutto slices flat on one baking sheet and bake for 8–10 minutes until fully crispy. Keep a close eye on them — they can go from perfect to overdone quickly. Once done, remove from the oven and set aside to cool.

On the second baking sheet, toss the walnuts with olive oil, honey, salt, and pepper until evenly coated. Spread them out in a single layer and bake for 8–10 minutes, flipping halfway through, until golden and toasted. Set aside to cool slightly.

While everything bakes, make the dressing. Add the minced garlic, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to a measuring cup or small bowl and whisk until smooth and emulsified. Taste and adjust seasoning as needed.

Add the romaine lettuce, diced peaches, bocconcini, and torn fresh basil to a large salad bowl. Crumble the crispy prosciutto over the top and scatter the honey-toasted walnuts throughout. Drizzle half the dressing over the salad and toss to combine. Add more dressing to your liking, finish with a crack of black pepper, and serve immediately.

Variations That Spice This Summer Salad Up

• Swap peaches for nectarines, strawberries, or grilled figs depending on what’s in season.
• Try arugula or mixed greens instead of romaine for a more peppery base.
• Add grilled chicken or shrimp to turn this into a full protein-packed meal.

Substitutions For Your Dietary Needs

• Swap prosciutto for crispy chickpeas or tempeh bacon to make this vegetarian.
• Use dairy-free mozzarella in place of bocconcini to keep it dairy-free.
• Replace walnuts with pumpkin seeds or sunflower seeds for a nut-free version.

Recipe Hacks & Tips

• Watch the prosciutto closely in the oven — it crisps up fast and can burn in the last minute
• Let the walnuts cool before adding them to the salad so they don’t wilt the greens
• Make the dressing ahead and store it in the fridge for up to a week
• Dress the salad right before serving to keep everything crisp and fresh

Serve These Delicious Dishes

• Summer Peach Panzanella with Fresh Herbs
• Summer Pasta Salad with Burrata and Sun-Dried Tomatoes
• Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

How to Store Leftovers

This salad is best enjoyed fresh, right after it’s dressed. If you have components leftover, store them separately — the dressing in an airtight jar in the fridge for up to a week, the toasted walnuts and crispy prosciutto in separate containers at room temperature for up to 2 days, and the salad base covered in the fridge. Assemble and dress just before serving for the best texture.

Common Questions

Watch the Recipe Video

Crispy Prosciutto & Honey Walnut Summer Salad with a Garlicky Honey Mustard Dressing

This Crispy Prosciutto & Honey Walnut Summer Salad with a Garlicky Honey Mustard Dressing is the ultimate warm-weather salad — loaded with juicy peaches, creamy bocconcini, crispy prosciutto, and sweet honey-toasted walnuts, all tossed in a bold, tangy homemade dressing.

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4.67 from 3 Review

Prep Time:5 minutes mins

Cook Time:25 minutes mins

Yields: 4

Ingredients

Salad

• 2 Cups Romaine Lettuce
• 6-8 Slices Prosciutto
• 1 Cup Boccocini
• 2 Peaches diced
• 1 Handful Fresh Basil torn

Honey Toasted Walnuts

• 1 Cup Walnuts
• 1 Tablespoon Olive Oil
• 2 Tablespoons Honey
• Salt & Pepper

Garlicky Honey Mustard Dressing

• 2 Cloves Garlic minced
• ½ Cup Olive Oil
• 1 Splash Apple Cider Vinegar
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Honey
• Salt & Pepper

Equipment

• Salad Bowl
• Measuring Cups
• Baking Sheet
• Cutting Board
• Salad Tongs

Instructions

• Preheat oven to 400F degrees. Line two baking sheets with parchment paper and set both aside. Add prosciutto to one baking sheet and add to oven for 8-10 minutes until prosciutto is crispy. Once cooked to your liking, remove from oven and set aside.
• Add walnuts to lined baking sheet and toss with olive oil, honey, salt & pepper. Mix together until walnuts are evenly coated. Add to oven for 8-10 minutes, until walnuts are toasted. Check half way and flip.
• Add all salad dressing ingredients to a measuring cup or bowl. Whisk together until combined.
• Add all salad ingredients to a large bowl. Crumble crispy prosciutto overtop. and add toasted honey walnuts. Add half the salad dressing overtop of the salad and mix together. Add more dressing as needed. Finish with black pepper. Serve and enjoy!

TIPS & NOTES

Not feeling prosciutto? Swap crispy prosciutto for bacon!