Fig Prosciutto and Mozzarella Salad

FIG SEASON IS UPON US!

This salad is a summertime star; a classic flavor pairing that always steals the show. Whip up this salad in the summertime heat when you don’t feel like cooking.

Whip up my 2 ingredient Balsamic Glaze to drizzle on this recipe!

This Fig, Prosciutto, and Mozzarella Summer Salad is the first of many fig-related meals of the season. This is my husband’s favorite salad of all-time apparently, so I think it’s a winner!

Click HERE to be transported to my Balsamic Glaze recipe!

Sacha Hirschfeld

Fig Prosciutto and Mozzarella Salad

This salad is a summertime star. A classical flavor pairing that always steals the show. Whip up this salad in the summertime heat when you don't feel like cooking.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Salads

Cuisine: Italian

Calories: 612

Ingredients Equipment Method

Ingredients

  

• 4 Fresh figs Tiger Figs, Black Mission Figs, or a combo of both; quartered and sliced
• 4 oz Prosciutto di Parma
• 4.5 oz Buffalo Mozzarella thickly sliced
• 2 cups arugula packed
• 6 Cerignola olives
• 1 tbsp unsalted pistachios dry-roasted is best
• balsamic glaze made with fig balsamic vinegar
• 1 tbsp extra-virgin olive oil I reach for my Basil extra-virgin olive oil for this salad
• kosher salt
• freshly ground pepper

Equipment

• 1 paring knife
• 1 medium bowl

Method

 

1. Toss arugula with extra-virgin olive oil and a pinch of kosher salt and freshly ground pepper. I opt to use clean hands to gently massage the extra-virgin oil into the arugula.
2. Transfer dressed arugula to a plate and simply arrange the other ingredients on top. I served this salad family-style along with other dishes. Feel free to do the same or plate individually.
3. Drizzle with balsamic glaze. Serve as is or with homemade crostini (optional).