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Bresaola Parmesan Salad on white quarter sheet pan with cobalt blue rim, blue and white tea towel, antique fork, rustic wood tabletop
5 from 2 votes

Bresaola Parmesan Salad {Tuscan Cured Beef and Parmesan Dinner Salad}

Bresaola Parmesan Salad; arugula, cured beef, + Parmesan, a drizzle of olive oil + balsamic vinegar, cracked black pepper + coarse sea salt. Simple and divine!
Course Main Course, Salad
Prep Time 8 minutes
Total Time 8 minutes
Servings 4
Calories 162kcal
Author Rebecca Lindamood


  • 18 slices bresaola
  • 8 cups arugula
  • balsamic vinegar
  • extra virgin olive oil
  • 1/2 cup shaved parmesan cheese
  • cracked black pepper
  • coarse sea salt flakes


  • Arrange 16 of the bresaola slices overlapping slightly around the perimeter of the serving plate. Mound the arugula in the center of the plate, spilling onto the bresaola. Drizzle the balsamic vinegar and extra virgin olive oil over the salad, then top with the shaved parmesan cheese, cracked black pepper, and coarse sea salt.
    Take the remaining slices of bresaola and roll them into a tight cylinder. Use a chef's knife to cut the cylinder into slices that are as thin as you can make them. Use your fingers to separate the ribbons of bresaola and scatter over the salad.
    Serve immediately.


Calories: 162kcal | Carbohydrates: 3g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 2092mg | Potassium: 357mg | Vitamin A: 1045IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 0.7mg