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Easy Prosciutto & Fig Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish the Salad: Sprinkle the chopped pistachios and the reserved fennel fronds on top for added texture and visual appeal.
  7. Season the Salad: Just before serving, season the salad generously with sea salt and freshly ground black pepper to enhance all flavors.
  8. 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.
  9. 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

Find it online: https://kitchenwithkai.com/easy-prosciutto-and-fig-salad-recipe/