Bresaola and Parmesan Salad with Arugula and Lemon Dressing

One of the highlights of a trip through the Tuscan countryside was a simple, unforgettable Bresaola Parmesan Salad. Thin shavings of nutty Parmesan, paper-thin slices of savory bresaola, peppery arugula and a light drizzle of balsamic and olive oil combine into a quick salad that leaves a lasting impression.

At first glance the plate looked almost too simple: cured beef arranged around the edge, a mound of arugula in the center, ribbons of Parmesan, a few drops of olive oil and balsamic, and a dusting of cracked pepper and coarse sea salt. I assumed it was the perfunctory salad on a table of more ambitious courses. I was wrong.

One bite revealed the essence of Italian cooking: exceptional ingredients treated with restraint. When each component is high quality and paired thoughtfully, the whole becomes far greater than the sum of its parts.

Bresaola is one of the notable Italian cured meats made from beef rather than pork. It has a deep red-purple color, a lean texture, and an aged, salty, concentrated beef flavor that’s refined rather than rustic—imagine a civilized cousin of beef jerky. It’s sliced paper-thin so the texture and subtlety shine through.

In the U.S. it can be a bit tricky to find. Some deli counters label it as Mocetta or Mocetta Bresaola; certain brands like Creminelli are often marketed that way. If your local deli carries whole bresaola, ask them to slice it very thin. Pre-sliced packaged bresaola is also common at larger grocery delis.

Yes, the price per pound can seem high, but you need surprisingly little: a quarter pound or so makes an elegant salad for two as a main course or for several people as a side. A little goes a long way.

Despite the short ingredient list and restrained presentation, this salad delivers bright, balanced flavors. It’s become a favorite in our summer rotation—simple, fast, and striking.

Bresaola Parmesan Salad

Many supermarkets offer pre-sliced bresaola in packages sized for two dinner salads. If your deli carries whole bresaola, ask for it to be sliced paper-thin; for one salad order roughly 18–20 slices. The volume looks generous but doesn’t weigh much.

This description shows a large family-style salad, but you can plate it individually if you prefer—simply divide the finished salad among plates.

Because the recipe is so minimal, using a high-quality extra virgin olive oil and a good aged balsamic vinegar makes a real difference. A block of Parmesan shaved with a vegetable peeler produces delicate, paper-thin curls; a microplane is an acceptable second choice. Avoid pre-grated powdery versions for best texture and flavor.

Arugula is my preferred green here: its peppery bite complements the savory bresaola and nutty Parmesan. If you dislike arugula, substitute cress, mixed spring greens, or baby spinach.

Dress the salad sparingly. A light hand with the olive oil and balsamic is all that’s needed—add more at the table if desired. A good technique is to partially cover the bottle opening with your thumb and let tiny droplets fall over the salad so you don’t overdress it.

Freshly cracked black pepper is essential—coarse grind adds texture and scent that pre-ground pepper can’t match. For salt, coarse sea salt flakes such as Maldon bring a clean crunch and bright bursts of flavor.

Use these to make Bresaola Parmesan Salad

• Serving platter or salad plates
• Chef’s knife
• Cutting board
• Vegetable peeler (for shaving Parmesan)
• Pepper grinder
• High-quality extra virgin olive oil
• Aged balsamic vinegar
• Coarse sea salt flakes (Maldon or similar)

If you love Bresaola Parmesan Salad, you might like these salads, too!

If you enjoy hearty or flavor-forward salads, consider trying other salads that combine contrasting textures and bold dressings—think Brussels with bacon vinaigrette, farro with kale, marinated chickpeas, or grilled corn salads for a similar balance of interest and simplicity.