Easy Prosciutto & Fig Salad Recipe (video)
When fresh figs are in season, this incredible prosciutto fig salad is a must! It’s one of my favorite seasonal salads and is packed with amazing flavors! This fig salad is made with sweet figs, salty prosciutto, creamy burrata cheese, crunchy pistachios, refreshing fennel, and baby arugula. It’s dressed simply with good quality olive oil, honey, and balsamic glaze. You’ll love this delicious salad recipe!
Watch My Fig Salad Video Tutorial
Watch my YouTube fig salad video tutorial for step-by-step instructions and see just how easy this delicious seasonal salad is to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Prosciutto Fig Salad
Here are my tips for the main ingredients you’ll need to make mouth-watering fig salad. Find the full list of ingredients in the printable recipe card below.
- Figs – fresh sweet figs are a must for this salad! Any variety – red, green, yellow – will work well for this recipe. If you want to try this recipe but don’t have figs, you can use fig jam or preserves.
- Prosciutto – thinly sliced salty prosciutto pairs wonderfully with the sweet figs. I recommend pulling apart the slices into smaller, bite-sized pieces.
- Burrata Cheese – this creamy, neutral tasting cheese is fantastic in this salad! If you want to add extra flavor, try replacing or using in addition to, some crumbled blue cheese.
- Arugula – this is one of my favorite greens for salads. You can also use baby spinach, baby greens, or frisee lettuce.
- Olive Oil – use the highest quality extra-virgin olive oil for the best tasting results.
- Honey – I love adding a little drizzle of sweetness to the salad!
- Pistachios – salted, roasted pistachios pair beautifully with this salad. You can also use chopped walnuts or sliced almonds.
How to Make Prosciutto Fig Salad
I love this easy prosciutto fig salad recipe because I can have it ready in no time! It’s super quick and easy to make!
- Start by prepping some of the ingredients: slice the cucumbers, quarter the figs, chop the fresh basil, and chop the pistachios.
- Trim the green parts off the fennel bulb and save them for garnish. Also trim off the bottom and any brown bits. Use a mandolin slicer to very thinly shave the fennel bulb.
- On a large serving platter or in a large salad bowl, combine the baby arugula with the thinly sliced fennel. Toss the two together until they’re well combined.
- Next, top the salad with sliced cucumbers and chopped fresh basil. Pull apart the prosciutto slices into small, bite-sized pieces and add those next.
- Gently pull apart the burrata cheese and drop the cheese evenly over the top of the salad. Next, top with the quartered figs.
- Garnish the salad with diced pistachios and sprigs of fennel greens.
Easy Dressing for Fig Salad
With so many incredible and delicious ingredients in this salad already, it doesn’t need a complicated dressing! I like dressing this salad simply.
- When ready to enjoy, season the salad generously with sea salt and ground black pepper.
- Drizzle olive oil over the top, followed by honey and balsamic glaze. Dig in and enjoy!
Serving Suggestions for Fig Salad
This fig salad is fantastic on its own, but even better when paired with a delicious main course. Here are some recipes to try with this salad:
- Grilled Ribeye Steaks or grilled NY Strip Steaks.
- Garlic & Herb Roasted Lamb Chops
- Grilled (or roasted) Beef Tri-Tip
- Classic Duck Confit
More Recipes to Try!
Enjoyed this easy and delicious fig salad recipe? Check out some of my other salad recipes you’re sure to enjoy!
- Peach & Prosciutto Salad – with creamy burrata cheese, basil, cucumbers, and more!
- Roasted Beet Salad – with burrata cheese, refreshing citrus, fennel, and zesty vinaigrette!
- Persimmon Salad – a delicious seasonal salad with pomegranate arils and creamy goat cheese.
- Frisee Pear Salad – my take on a fall salad with pears, blue cheese, candied pecans, and more!
Share it on Pinterest!
Easy Prosciutto & Fig Salad Recipe (video)
Ingredients
- 5 oz baby arugula
- 1 large fennel bulb, thinly shaved/sliced
- 2-3 small Persian cucumbers, sliced
- 1 small bunch fresh basil, chopped
- 4 slices prosciutto
- 8 oz burrata cheese
- 10 small figs, quartered
- 1/4 cup pistachios, salted & roasted; chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp honey
- 2 tbsp balsamic glaze
- sea salt & ground black pepper, to taste
Instructions
Preparing the Salad Ingredients:
- Start by prepping some of the ingredients: slice the cucumbers, quarter the figs, chop the fresh basil, and chop the pistachios.
- Trim the green parts off the fennel bulb and save them for garnish. Also trim off the bottom and any brown bits. Use a mandolin slicer to very thinly shave the fennel bulb.
How to Make Fig Salad:
- On a large serving platter or in a large salad bowl, combine the baby arugula with the thinly sliced fennel. Toss the two together until they’re well combined.
- Next, top the salad with sliced cucumbers and chopped fresh basil. Pull apart the prosciutto slices into small, bite-sized pieces and add those next.
- Gently pull apart the burrata cheese and drop the cheese evenly over the top of the salad. Next, top with the quartered figs.
- Garnish the salad with diced pistachios and sprigs of fennel greens.
- When ready to enjoy, season the salad generously with sea salt and ground black pepper.
Dressing the Salad:
- Drizzle olive oil over the top, followed by honey and balsamic glaze. Dig in and enjoy!
- Enjoy this salad on its own, or pair with grilled steaks, roasted chicken, roasted lamb, or duck.
