Prosciutto, Mozzarella and Fig Salad with Arugula

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Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

Figs and Prosciutto, savory and sweet they’re a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

It’s the start of fig season, and California Figs sent me a ton of figs to play around with. I’ve been eating them as is, adding them to my overnight oats, but one of my favorite ways I’ve enjoyed them is in this delicious salad which also happens to be quite beautiful.

I still have lots of figs to use up before they go bad, what’s your favorite way to eat figs?

Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.
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5 from 3 votes
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Prosciutto, Mozzarella and Fig Salad with Arugula

6
6
6
SP
196 Cals 10 Protein 12 Carbs 12.5 Fats
Total Time: 10 mins
Yield: 4 Servings
COURSE: Dinner, Lunch, Salad
CUISINE: American
Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

Ingredients

For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp fresh squeezed lemon juice
  • 1/8 tsp kosher salt
  • fresh black pepper, to taste

For the Salad:

  • 5 cups baby arugula
  • 4 ripe figs, quartered
  • 4 oz fresh mozzarella, sliced and torn into pieces
  • 2 oz thin sliced proscuitto, torn into pieces
  • 8 to 10 small fresh basil leaves

Instructions

  • Combine the oil, balsamic, lemon juice, salt and pepper and whisk.
  • Place the arugula on a large platter, top with proscuitto, cheese, basil and figs and drizzle with dressing.

Nutrition

Serving: 11/2 cups, Calories: 196kcal, Carbohydrates: 12g, Protein: 10g, Fat: 12.5g, Cholesterol: 32mg, Sodium: 586mg, Fiber: 2g, Sugar: 9g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 5
Keywords: Gluten Free, Under 30 Minutes

Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

Figs and Prosciutto, savory and sweet they're a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

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28 comments

  1. Any chance someone has made this as a single serve and can share the ingredient portions? I’m trying to make these for lunch and want to get the WW points aligned with the ingredient portions for one serving. Thanks!

  2. Gina, we make your wonderful salad recipe above (adding carmelized onions, substituting goat cheese for mozzarella, omitting oil, and drizzling with reduced balsamic vinegar) and put it on top of the Greek nonfat yogurt dough which has been rolled thinly and precooked slightly on a heated pizza stone on the grill or in the oven.  Heaven on earth!  Thank you SO much for all of your creative and delicious recipes!     

  3. Loved this! Minus the cheese but this was fantastic for sure!

  4. Substitute for the figs please ? Thank you !! 

  5. I appreciate your hard work and dedication. I am so excited to try this recipe but have been unsuccessful in finding fresh figs at my local market. Alternatively I did find a balsamic, fig, and walnut vinaigrette I am going to try. Perhaps you would have a suggestion of another fruit to substitute until I find figs. And to save time from others that may reply. I do not shop online. Thank you,
    Kathleen

  6. I have a fig tree in my yard, always trying to find new ways to use them , stuff them w/ ricotta n bake, dip in chocolate, preserve in brandy, top toast or a muffin n drizzle w/ honey I love them

  7. I love to stuff figs with a bit of ricotta and then drizzle with honey and a sprinkle of cinnamon. Its a great light breakfast for next summer’s fig season!

  8. This is delicious! I added 2 pear slices because it was so easy and delicious! I used an apple slicer to cut the pear into slices. Then I carefully cut the slices into smaller pieces. I added them to my salad. Then chopped up the rest for a lovely dessert post-lunch.

  9. I made this without arugula and just with the spinach I had around. I also used dried figs and found this premade roll of prociutto and basil wrapped mozzerella. I simply chopped everything up and made my balsamic dressing and tossed it for lunch. It was amazing! Thanks for the idea!

  10. I’ve been making this for years but I use Parmesan shavings i/o mozzarella. It’s stunning and absolutely heavenly!

  11. T his looks so good! I tried many of your recipes and all of them were delicious. The Lavash Flatbread Pizzas were something else. The only thing is the number of SmartPoints isn’t given because the recipe goes back to 2011, I think. I’ll try the Recipe Builder and start to use that.

  12. I just had this for lunch. I absolutely loved it! A new menu item for my rotation! Thank you for sharing all these wonderful recipes! I haven’t been disappointed in any of your recipes!

  13. My Dad has a fig tree and gave me a bushel a couple of weeks ago. We halved them and grilled for a couple of minutes and the smoke flavor was fantastic with some prosciutto and cheese as an appetizer. The rest I just cut in half and froze but unsure how to use them now. Any suggestions for previously frozen figs? Thanks!! Amanda @ lifeonlinton.com

  14. This came across my email this morning & I just had to make it for dinner… Mission figs were bogo at Publix & I had a fridge full.. Let me just say it was AWESOME!!! We just loved the way all the flavor came together! Since it was just the two of us I made half the recipe but made the full dressing! We will definitely be having this again this week! Thanks for another great recipe!

  15. Gina, I’m new to using figs in recipes (but not new to SkinnyTaste!). This salad looks fantastic. I love figs and have always wanted to use them, but I just don’t know how to be really, really honest. It looks like the figs here are served with the skins on. I’m assuming it’s okay to eat the skins then? Also, if I can’t find fresh figs (I’m in Oklahoma), how do you think substituting the packaged figs I see in the grocery story would taste? (My apologies for the beginner questions, but my culinary skills and knowledge are somewhat limited. Thanks for helping me learn!)

  16. That is a beautiful salad! I like to slice figs and put on top of crackers with boursin cheese. Figs are always so pretty!

  17. Roast the figs and substitute goat cheese for the mozzarella.  Amazing.

  18. When your recipes show saturated fat as just a g does that mean 0 grams? For my entries on WW smart points it is necessary to show saturated fat grams. Other nutritional entries in your recipes show 0g but this one does not. It looks delicious and your recipes have truly helped me keep at my WW goal weight for 3 years.

    • No I left it out. I calculate the smart points with WW recipe builder, the calculator is not accurate as vegetables and fruit are 0 but would not be if you plugged them into the calculator.

  19. I am swooning over this right now. Prosciutto and mozzarella are two of my favorite foods!

  20. To the previous reply, prosciutto is a ham and Serrano is a pepper. Not a good substitute…not a good tweak… Just sayin’ your fears are justified (smiling)
    I’m making this asap! Thanks Gina!

  21. I happen to have all ingredients in my fridge! (well, not prosciutto but serrano, but I’m not afraid of tweaking recipes). Guess what I’m having for lunch!

  22. This salad is very similar to my favorite fig recipe.

    Prosciutto rolled around a quarter or two of fig, schmear of chevre, arugula, and lemon zest (lots of thick strands is my current fave). A delicious appetizer that gets raves when I’m willing to share 🙂