Fresh Fig and Prosciutto Salad
This easy summer salad combines ripe figs, salty prosciutto, creamy goat cheese, and toasted almonds over peppery arugula, finished with a tangy balsamic glaze. It’s a quick, crowd-pleasing lunch or brunch idea that balances sweet, salty, creamy, and crisp flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 8–10 medium fresh figs (about 9 oz)
- 6–8 slices prosciutto (about 3 oz)
- 2 cups arugula (about 2 oz)
- 2 oz goat cheese, crumbled
- 1/4 cup sliced or slivered almonds, toasted
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- Zest from 1 lemon
- Sea salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon honey
- Optional: Fresh mint leaves, chopped
- Optional: 2 tablespoons pomegranate seeds
Instructions
- Wash figs and pat dry. Slice each fig into quarters or halves.
- Place arugula in a large salad bowl, ensuring greens are dry.
- Toast almonds in a small skillet over medium-low heat for 3-4 minutes until golden and fragrant. Let cool.
- Tear prosciutto into bite-sized ribbons and scatter over the greens.
- Arrange fig slices atop the bed of arugula and prosciutto.
- Sprinkle crumbled goat cheese and cooled toasted almonds over the salad.
- Grate fresh lemon zest over the salad. Season with sea salt and black pepper. Drizzle honey if figs are tart.
- Drizzle olive oil and balsamic glaze evenly over the top.
- Gently toss the salad until mixed but not crushed.
- Transfer to a serving platter or plates. Garnish with fresh mint or pomegranate seeds if desired.
Notes
Use ripe figs for best flavor. Toast nuts just before serving for maximum crunch. Dress salad lightly to avoid soggy greens. For vegetarian, substitute prosciutto with grilled halloumi or roasted chickpeas. Store leftovers in an airtight container for up to 24 hours; add cheese and nuts just before serving.
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 265
- Sugar: 10
- Sodium: 550
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 10
Keywords: fig salad, prosciutto salad, summer salad, easy lunch, Mediterranean salad, gluten-free salad, goat cheese salad, arugula salad, balsamic glaze salad