Introduction

This Easy Prosciutto & Fig Salad combines peppery arugula, sweet figs, and creamy burrata for a fresh and elegant dish. It’s perfect as a light lunch or a stunning side to your favorite protein. Simple to prepare yet full of contrasting textures and flavors.

The dish is a large white oval plate filled with a layered salad. The base layer is a mix of fresh green leafy arugula and herbs spread evenly across the plate. On top, there are folded slices of pink prosciutto scattered throughout, providing texture and color contrast. Quartered fresh figs with deep purple skins and bright pink centers are placed generously across the salad. Dollops of soft white burrata cheese are distributed evenly, some drizzled with golden olive oil and cracked black pepper. Small pieces of toasted nuts add crunch, and delicate green herb sprigs are sprinkled on top for extra freshness. Two silver forks rest on the left side of the plate, and the whole setting is on a white marbled surface with a light blue and white cloth underneath the plate. In the background, a white bowl filled with whole figs and a green glass bottle add to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the salad ingredients by slicing the cucumbers, quartering the figs, chopping the fresh basil, and chopping the pistachios.
Step 2: Trim the green parts off the fennel bulb and save them for garnish. Remove the bottom and any brown bits, then thinly shave the fennel bulb using a mandolin slicer.
Step 3: On a large serving platter or in a large salad bowl, combine the baby arugula with the thinly sliced fennel and toss until well combined.
Step 4: Top the salad with sliced cucumbers and chopped basil. Tear the prosciutto slices into bite-sized pieces and scatter them over the salad.
Step 5: Gently pull apart the burrata cheese and place it evenly over the salad. Add the quartered figs on top.
Step 6: Garnish with chopped pistachios and fennel greens reserved earlier.
Step 7: Season the salad generously with sea salt and ground black pepper.
Step 8: Drizzle extra-virgin olive oil, then honey, followed by balsamic glaze over the salad just before serving. Enjoy immediately.

Tips & Variations

Substitute figs with ripe pears or peaches if figs are out of season for a similarly sweet contrast.
Use toasted walnuts or almonds instead of pistachios for a different crunchy texture.
For a vegan option, omit the prosciutto and burrata, and add marinated tofu or grilled mushrooms instead.
Drizzle fresh lemon juice over the salad for added brightness if you like a tangier flavor.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate and add just before serving to avoid sogginess. Leftover salad may lose its crispness and fresh texture upon reheating, so it’s not recommended.

How to Serve

A large white oval plate is filled with a fresh salad made of several layers: the bottom layer has green leafy arugula and thin cucumber slices, then folded pieces of pink prosciutto are spread across, topped with white creamy burrata cheese blobs drizzled with golden olive oil and cracked black pepper. On top, there are cut fresh figs with bright red flesh and purple skin, scattered around with some green pistachio crumbs and delicate sprigs of fresh fennel. An ornate silver fork and spoon rest on the plate's edge, and a white marbled surface with a blue and white cloth is visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh?

Fresh figs are preferred for their juiciness, but if unavailable, use dried figs rehydrated in warm water for about 10 minutes. Drain well before adding to the salad.

What can I serve this salad with?

This salad pairs beautifully with grilled steaks, roasted chicken, lamb, or duck. It can also stand alone as a light, refreshing meal.

Easy Prosciutto & Fig Salad Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

A fresh and elegant Easy Prosciutto & Fig Salad featuring peppery baby arugula, thinly shaved fennel, crisp Persian cucumbers, fragrant fresh basil, salty prosciutto, creamy burrata cheese, sweet figs, and crunchy pistachios, all drizzled with a honey-balsamic glaze dressing. This vibrant salad combines diverse textures and flavors, ideal as a light meal or an impressive side dish.

Author: Kai
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Low Salt

Ingredients

Scale

Salad 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)

Dressing

1/4 cup extra-virgin olive oil
2 tbsp honey
2 tbsp balsamic glaze
Sea salt & ground black pepper (to taste)

Instructions

Prepare the Salad Ingredients: Slice the Persian cucumbers, quarter the small figs, chop the fresh basil, and chop the roasted salted pistachios to prepare all salad toppings for assembly.
Prepare the Fennel: Trim the green fronds off the fennel bulb and save for garnish. Remove the bottom and any brown parts of the bulb. Using a mandolin slicer, very thinly shave the fennel bulb into delicate slices.
Combine Base Greens: In a large serving platter or salad bowl, combine the baby arugula with the thinly sliced fennel. Toss together gently to mix evenly.
Add Fresh Toppings: Layer the sliced cucumbers and chopped fresh basil over the arugula and fennel base. Tear the prosciutto slices into bite-sized pieces and distribute them evenly on the salad.
Add Cheese and Figs: Gently pull apart the burrata cheese and scatter it evenly over the top of the salad. Add the quartered figs next, distributing them for balanced sweetness.
Garnish the Salad: Sprinkle the chopped pistachios and the reserved fennel fronds on top for added texture and visual appeal.
Season the Salad: Just before serving, season the salad generously with sea salt and freshly ground black pepper to enhance all flavors.
Dress the Salad: Drizzle the extra-virgin olive oil evenly over the salad, followed by honey and balsamic glaze, creating a perfectly balanced sweet and tangy dressing.
Serve and Enjoy: Serve this salad as a light meal or accompany it with grilled steaks, roasted chicken, roasted lamb, or duck for a complete meal experience.

Notes

Use a mandolin slicer or very sharp knife to achieve thin fennel slices for the best texture.
Salted, roasted pistachios add great crunch and flavor, but unsalted can be used for less sodium.
Fresh figs vary seasonally, but dried figs can be substituted if fresh figs are unavailable.
The salad is best assembled just before serving to keep greens crisp and figs fresh.
The burrata cheese adds creaminess but can be substituted with fresh mozzarella if preferred.
Balsamic glaze can be replaced with a good-quality balsamic vinegar reduced down if glaze is unavailable.

Keywords: prosciutto fig salad, arugula salad, fennel salad, burrata salad, easy summer salad, no-cook salad, fresh fig salad, healthy salad recipe