When savory prosciutto is combined with sweet figs and peppery arugula, wonderful, magical, and sexy things happen—like this salad.
Elevated, yet simple, this prosciutto and fig salad recipe comes together in no time, and is perfect for impressing special people—or just yourself. (Fun fact: I chowed down on this salad post-trail run and still in my sweaty workout clothes, so no fanciness needed to enjoy!)
If you’re not a fig person yet, you gotta get on the train. They’re in-season from June through September, and have a luscious, partially crunchy yet smooth texture, with a sweet, honey-like flavor that was made for this salad recipe.
I’m a huge fan of fruit in my salads, so this one hits the spot and still lets me satisfy my craving for something a bit more salty and savory. Plus, the poppy seed dressing adds a nice crunch that goes well with the texture of the figs.
Because this salad contains olive oil, walnuts, and feta cheese, it’s quite filling. Yet, this dish still feels light and can be the perfect complement to a heartier main course.
Give it a whirl and let me know what you think! I’m also working on transforming this salad into a gluten-free pizza recipe for my carb-loving boyfriend, so stay tuned for how that experiment works out!
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
1/2 tsp poppy seeds
1/8 tsp kosher salt
For the Salad
4 cups baby arugula
4 ripe figs, quartered
3 oz feta cheese, crumbled
2 oz prosciutto, torn into pieces
1/4 cup walnuts, toasted
Combine the oil, vinegar, poppy seeds, honey, and salt, and whisk together.
Place the arugula in a large bowl, and top with prosciutto, feta, figs, and walnuts. Drizzle with dressing, toss, and serve. Enjoy!