Sweet & Savory Fig & Prosciutto Salad You Need to Try

There’s something undeniably elegant about the combination of sweet figs and salty prosciutto. This Fig & Prosciutto Salad is a celebration of contrasting flavors and textures, bringing together creamy cheese, peppery arugula, and a tangy balsamic glaze for a dish that’s as visually stunning as it is delicious. Perfect for a light lunch, a sophisticated starter, or even a show-stopping side at your next dinner party, this salad is quick to assemble yet impressive enough to wow any crowd.

Why You’ll Love This Salad

This Fig & Prosciutto Salad is a harmonious blend of sweet, savory, and tangy flavors that will leave your taste buds dancing. The ripe figs add a natural sweetness, while the prosciutto brings a rich, salty depth. Paired with peppery arugula, creamy goat cheese, and a drizzle of balsamic glaze, every bite is a perfect balance. Plus, it’s incredibly easy to make—ready in just 15 minutes—yet looks like it came straight from a gourmet restaurant.

Ingredients & Equipment

Here’s what you’ll need to make this delicious salad:

• 8 fresh figs, halved or quartered
• 4 slices of prosciutto, torn into pieces
• 4 cups arugula (or mixed greens)
• 1/2 cup crumbled goat cheese (or feta)
• 1/4 cup walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and freshly ground black pepper, to taste
• Balsamic glaze, for drizzling (optional)

Equipment: A large salad bowl, a small whisk or fork for dressing, and a baking sheet if toasting walnuts.

Step-by-Step Instructions

1. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Set aside.
2. Toast the walnuts: If using raw walnuts, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Let them cool slightly.
3. Assemble the salad: In a large bowl, toss the arugula with half of the dressing until lightly coated. Arrange the dressed greens on a serving platter.
4. Add the toppings: Scatter the figs, prosciutto, crumbled goat cheese, and toasted walnuts over the arugula.
5. Drizzle and serve: Drizzle the remaining dressing over the salad and finish with a generous swirl of balsamic glaze if desired. Serve immediately.

Pro Tips

• For the best flavor, use ripe but firm figs. Overripe figs can become too mushy.
• If you can’t find fresh figs, dried figs can be rehydrated in warm water for 10 minutes as a substitute.
• Swap the cheese: Blue cheese or burrata would also work beautifully in place of goat cheese.
• Make it ahead: Prep the ingredients separately and assemble just before serving to keep the greens crisp.

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible, as the arugula will wilt over time. The figs may soften, but the flavors will still be delicious!