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Prosciutto, Fig, and Mozzarella Salad


Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Figs and prosciutto are a classic pairing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006


  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
  • 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
  • 8 slices prosciutto (about 4 ounces total)
  • 1 package (8 ounces) dried figs, quartered (stems removed if thick)


  1. In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a large bowl; toss with remaining dressing.

  2. Divide arugula among four serving plates. Dividing evenly, top with bocconcini, prosciutto, and figs; drizzle all with reserved dressing.

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