Blood Orange Salad with Prosciutto

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You guys, all I can say is BLOOD ORANGE SALAD! Citrus season is here, which means my farmers market has an abundance of blood oranges, and naturally, I'm going to stock up on as many while I still can. So what better way to use all of that glorious citrus than by making this quick and easy Blood Orange Salad with some crispy prosciutto and a healthy serving of mozzarella cheese (duh!)

Blood Orange Salad with Prosciutto from (@whatsgabycookin)


Without fail, I somehow end up coming home from my farmers market trips with 10+ pounds of citrus on a weekly basis! I know it is truly outrageous, but I can't be stopped. While I could just eat all those oranges plain, I'm all about finding ways to add them to different side dishes, like this Blood Orange Salad.

The beauty of this salad is that it comes together in under 15 minutes and doesn't require a lot of work, but it will be a showstopper on your table. This Blood Orange Salad really lets all of the gorgeous seasonal produce like blood oranges, Cara Cara oranges, and red radicchio shine. It's the perfect side dish to serve with steak, chicken, or salmon at your next dinner party.

Blood Orange Salad with Prosciutto from (@whatsgabycookin)

Ingredients you need for Blood Orange Salad:

  • Red Radicchio – Radicchio is a tiny bit bitter but works perfectly with any kind of citrus. If you can't find radicchio, you could easily substitute endive or any other member of the bitter chicory family to work in this salad recipe.
  • Blood Orange – Blood oranges are a little more bitter than a traditional orange but still sweet. The deep red flesh is what sets them apart and where they get their name from.
  • Cara Cara Orange – Another one of my favorite varieties of citrus. They are sweet and tart with pinkish red flesh on the inside.
  • Prosciutto – The prosciutto gets crisped up in the oven and torn into big pieces to give this Blood Orange Salad a salty bite. Just make sure to keep your eye on it while it crisps in the oven, as the prosciutto can go from crispy to burned pretty quickly.
  • Fresh Mozzarella – If you can get your hands on fresh mozzarella in the brine, snag it! It has more moisture than regular mozzarella, making it super soft and creamy.

How is a blood orange different from a regular orange?

  • Blood oranges are a type of orange that gets its name from its deep red flesh.
  • Blood oranges are typically sweeter and more flavorful than regular oranges.
  • Blood oranges are also higher in antioxidants than regular oranges.
Blood Orange Salad with Prosciutto from (@whatsgabycookin)

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Looking for even more orange recipes? Here are a few more of my favorites:

Tools used to make this recipe:

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Blood Orange Salad with Prosciutto from (@whatsgabycookin)

Blood Orange Salad with Prosciutto

Author: Gaby Dalkin
4.8 from 12 votes
Made with radicchio, oranges, crispy prosciutto, and some creamy mozzarella cheese this salad is one for the books!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Dinner
Cuisine Italian
Servings 6 people


  • 1-2 heads red radicchio depending on the size
  • 2-3 large balls fresh mozzarella torn into large chunks
  • 1 blood orange cut into supremes and reserve the juice for the vinaigrette
  • 1 cara cara orange cut into supremes and reserve the juice for the vinaigrette
  • 6 thin slices of prosciutto

Lemon Herb Dressing

  • 1 lemon juiced
  • reserved juice from the supremed citrus
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • Kosher salt and freshly cracked black pepper to taste
  • 1 teaspoon fresh thyme finely chopped


For the Prosciutto

  • Heat oven to 400 degrees and line a baking sheet with parchment paper. Lay the prosciutto slices on a rimmed baking sheet. Bake until the slices start to shrivel and turn golden, 10-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly. Cool on the rack until crispy. Tear into pieces for the salad.

For the Salad

  • Arrange the radicchio into a large serving bowl. Tuck the torn prosciutto and mozzarella into the leaves along with the citrus. Drizzle the vinaigrette on top before serving.

For the Dressing

  • Combine all the ingredients, including the leftover citrus juice from the salad, in a small bowl and whisk until emulsified. Taste and adjust seasoning as needed.


  • This salad would be great served alongside steak, chicken, or fish.
  • This salad is best served when prepared.

Nutrition Information

Serving: 1g | Calories: 417kcal | Carbohydrates: 9g | Protein: 19g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 538mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 599IU | Vitamin C: 27mg | Calcium: 409mg | Iron: 1mg
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  1. 5 stars
    The recipe description says burrata, but the ingredients say mozzarella...not sure which to buy! Also, Should the radicchio be used as whole leaves or torn? This salad looks amazing and I'm going to make it for the first course at a gourmet cooking group dinner. Can't wait!

    1. good catch - thanks barbara! i use mozzarella or burrata - honestly they are interchangeable in this recipe but the recipe has been corrected to say mozz! Radicchio - personal preference. Depending on my mood I will do whole leaves if I want it to be a knife and fork salad or I will tear it or chop it! xx

    1. Blood oranges are now in season. I found at Fresh Market and also in local farmers markets. Try again this time of year!

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