Fig and Prosciutto Salad
A vibrant Italian salad combining sweet fresh figs, salty prosciutto, and peppery arugula with a bright lemon vinaigrette. Light yet elegant, it comes together in 15 minutes and impresses with minimal effort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 6 whole fresh figs
- 75 g prosciutto di Parma, thinly sliced
- 100 g baby arugula
- 150 g burrata cheese or fresh mozzarella
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon fleur de sel or sea salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon balsamic vinegar, aged
- 4 whole fresh basil leaves
Instructions
- 1
Prepare the vinaigrette: Pour 3 tablespoons of extra-virgin olive oil into a small bowl. Add 1 tablespoon of fresh lemon juice and 0.25 teaspoon of Dijon mustard. Whisk vigorously for 30 seconds until the mixture emulsifies and lightens slightly. Season with 0.25 teaspoon of fleur de sel and 0.125 teaspoon of freshly ground black pepper. Taste and adjust seasoning — it should be bright, tangy, and balanced. Set aside.
- 2
Prepare the figs: Rinse 6 fresh figs under cool water and pat dry with a paper towel. Cut each fig into quarters lengthwise, creating 4 triangular wedges per fig. The goal is to expose the gorgeous pink-red interior and create pieces that are easy to eat. Arrange on a small plate.
- 3
Build the foundation: Place 100 grams of baby arugula in a wide, shallow bowl or on two dinner plates. The peppery greens will cut through the sweetness of the figs. Gently drizzle half of the lemon vinaigrette over the arugula and toss lightly with your hands — the greens should glisten but not be soaked.
- 4
Add the cheese: Tear 150 grams of burrata cheese (or fresh mozzarella) into irregular chunks directly over the dressed arugula. Let the creamy, delicate curds fall naturally across the plate — this creates visual appeal and ensures even distribution.
- 5
Arrange the fig quarters: Nestle the prepared fig quarters among the arugula and cheese, distributing them evenly. The bright fuchsia flesh against the white cheese and dark greens creates a striking presentation.
- 6
Add the prosciutto: Tear 75 grams of prosciutto di Parma into irregular, hand-sized pieces — do not leave them in perfect slices, as this makes the salad feel more casual and inviting. Scatter the prosciutto across the top, letting some pieces fold on themselves for texture and drama.
- 7
Final touches: Drizzle the remaining vinaigrette across the salad in a thin stream, emphasizing the fig and cheese. Add a tiny drizzle of aged balsamic vinegar — just 0.5 teaspoon split between the two plates — in a few spots for depth. Tear 4 fresh basil leaves by hand and scatter them over the top. Finish with a final pinch of fleur de sel and a crack of black pepper. Serve immediately while the arugula is crisp and the cheese is cool.
Tools you’ll need
- small bowl
- whisk
- knife
- cutting board
- paper towels
- wide shallow bowls or dinner plates
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