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Figs and Prosciutto Salad Recipe

Figs and Prosciutto Salad Recipe, Figs are available all around the season; however they are best available from May through November. One may find fresh as well as dried figs in the markets.  Fresh figs are a great addition to salad, in cakes and ice-creams.  Dried ones can be added to soup, stews and to enrich poultry, venison, lamb meat.


Figs and Prosciutto Salad Ingredients:

  • 60g arugula leaves
  • 4 fresh figs
  • 8 slices prosciutto


  • 4 tbsp. olive oil
  • 1 tbsp. fresh orange juice
  • 1 tbsp. clear honey
  • 1 medium red chili, finely chopped

Cooking Instructions:

  • Tear the arugula leaves into manageable pieces and arrange on four individual plates.
  • Using a sharp knife, cut each of the figs into wedges and  place them on top of arugula.
  • Cut each prosciutto into half lengthwise and divide it on four plates and sprinkle over the arugula and figs.
  • To make a dressing combine oil, orange juice, honey and chopped red chili in a jar and shake well.
  • Drizzle the dressing over on each plate and serve immediately.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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