Fig and Prosciutto Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This salad is one of my favorite quick weeknight dinners because it comes together in under 50 minutes and requires minimal cooking skills. The combination of sweet fresh figs, salty prosciutto, and creamy feta creates such an elegant dish that tastes restaurant quality but honestly feels effortless to make. Arugula is wonderfully peppery and packed with vitamins and antioxidants, making this not just delicious but genuinely good for you too. The toasted walnuts add a wonderful crunch while the balsamic vinegar brings everything together with its deep, slightly sweet notes. It's the kind of salad that impresses guests without keeping you stuck in the kitchen.
Ella x
Ingredients
- 250 gprosciutto
- 400fresh arugula
- 200 gfresh figs(caramelized)
- 50 mlolive oil
- 20 mlbalsamic vinegar
- 1 gsalt
- ½ gblack pepper
- 100 gcrumbly feta cheese(optional)
- 80 gtoasted walnuts(optional)
Detail level
Instructions
- 1
Caramelize the figs by heating the olive oil in a pan over medium heat. Add the sliced figs and cook for 5 minutes, stirring occasionally, until they are tender and golden brown.
- 2
Prepare the arugula by washing and drying it. Chop the leaves into bite-sized pieces and set aside.
- 3
Slice the prosciutto into thin strips and cook in a pan over medium heat until crispy. Remove from heat and set aside.
- 4
In a small bowl, whisk together the balsamic vinegar and a pinch of salt and pepper to taste.
- 5
In a large bowl, combine the chopped arugula, caramelized figs, crispy prosciutto, and crumbled feta cheese (if using).
- 6
Drizzle the balsamic vinaigrette over the salad and toss to combine.
- 7
Sprinkle the toasted walnuts over the salad (if using) and serve immediately.
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