Recipes › Salad › Italian Fig and Prosciutto Salad Recipe

Italian Fig and Prosciutto Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Fig and Prosciutto Salad combines the sweetness of fresh figs with the salty richness of cured prosciutto, layered over peppery arugula and creamy burrata cheese. A simple balsamic vinaigrette ties everything together into an elegant, light dish that celebrates the quality of each ingredient. Perfect as an appetizer or light lunch, this salad showcases the Italian philosophy of letting fresh, simple ingredients speak for themselves.

Ingredients

• 8 ripe fresh figs, quartered
• 120 g prosciutto di Parma, sliced thin (about 8 slices)
• 150 g arugula (rocket), washed and dried
• 200 g burrata cheese, torn into pieces
• 45 ml extra virgin olive oil
• 15 ml aged balsamic vinegar
• 5 ml honey
• 2 g sea salt
• 1 g freshly ground black pepper
• 6-8 fresh basil leaves

Instructions

1. Wash and dry the arugula thoroughly, removing any excess moisture by gently patting with a clean kitchen towel.

2. Cut the fresh figs into quarters lengthwise, leaving the stem end partially intact if possible to maintain their shape.

3. Loosely fold the prosciutto slices into thirds or quarters without pressing, creating natural ruffles that showcase the meat's color.

4. In a small bowl, whisk together the balsamic vinegar, honey, and sea salt until the honey dissolves completely.

5. While whisking constantly, slowly drizzle in the extra virgin olive oil to create a smooth, emulsified vinaigrette.

6. Arrange the dry arugula on a large serving platter as the base, creating a gentle mound.

7. Scatter the fig quarters evenly across the arugula, then distribute the folded prosciutto pieces in clusters around the platter.

8. Tear the burrata cheese into bite-sized pieces and distribute them across the salad, allowing some pieces to nestle among the arugula.

9. Drizzle the balsamic vinaigrette evenly over the entire salad, finishing with a light sprinkle of freshly ground black pepper.

10. Tear the fresh basil leaves by hand and scatter over the top just before serving to maintain their delicate texture and aroma.

Substitutions

• For a vegetarian version, substitute prosciutto with toasted pine nuts or crispy chickpeas for texture and richness
• Replace burrata with fresh mozzarella or feta cheese if burrata is unavailable in your area
• Use fig jam thinned with vinegar as a substitute if fresh figs are out of season
• Substitute arugula with spinach or mixed chicory greens for a milder flavor profile

Tips

• Select ripe but firm figs that yield slightly to gentle pressure; overripe figs will fall apart during assembly
• Dress the salad just before serving to prevent the arugula from becoming soggy and to keep the burrata intact
• Use room-temperature ingredients for the best flavor development; remove cheese from refrigeration 10 minutes before serving
• Purchase prosciutto freshly sliced from the counter rather than pre-packaged for superior texture and flavor

This salad represents the Italian tradition of combining sweet and savory elements, a hallmark of regional cuisine from Tuscany and Umbria where fresh figs are abundant in late summer. The combination of prosciutto and figs is a classic pairing in Italian antipasti culture, often appearing at fine dining tables and family gatherings during fig season.

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