Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette. Summer salads are the BEST, and this one is so simple, yet so good. Fresh figs, arugula, basil, prosciutto, and burrata cheese, tossed with a delicious cherry tomato vinaigrette. Simple, delicious, and so perfect for summer!
Hey, hi and happy (super simple) Thursday! I just have to say that I am loving these super simple Thursday recipes. I also have to say that I’m loving summer and all of its produce even more. Anyone else in the same boat?
So here’s the deal. I always start my day with a good to-do list to help keep me on track. I know what emails need to be sent, what recipes need to be made and photographed, and what needs to happen on the HBH social channels. On days when I’m cooking, it can go one of two ways. Either I’m very prepared and I know exactly what I am making, or I have not a clue what I’m making and I need to find a little inspiration before I start my day in the kitchen.
More times than not I’ll have a pretty good idea of what I want to make, or at least what kind of recipe I want to make, but sometimes I like to let the ingredients that are exciting me most lead the way, and that’s what happened with this salad.
My dad showed up at my house the other day with a couple of fruit boxes full of fresh figs from Whole Foods and I could not have been more excited. I always love when figs show up at the market, but I never actually know when that’s going to happen, since fig season is short and can be a little spotty, especially up here in the mountains.
Anyway, I had a bunch of fresh figs and no plans for them. I could have totally just eaten them all myself, because I love a good raw fig, but I knew I wanted to do something fun with them.
I went back and forth on a few ideas, but in the end I decided on this salad, because well it’s kind of classic, it’s also kind of different and I love that.
Let me explain. A lot of times you’ll see figs salads that consist of fresh figs, arugula, burrata cheese, and a balsamic vinaigrette. They’re simple and good, but honestly? It’s not that exciting, and it’s been done many times over.
I wanted to create something new, because that’s always my goal when I share recipes with you guys, but something with my own fresh spin on it.
Enter this salad. It’s old meets new. It’s light and fresh, and it’s so good!
Here are the details.
It all starts with the cherry tomato vinaigrette, which is the secret to this recipe. If you’ve never had a tomato vinaigrette, I’m so excited to be the one to introduce you. It’s a simple combination of olive oil, cherry tomatoes, garlic, herbs, lemon, and balsamic vinegar, slow cooked on the stove until the tomatoes burst and release their juices. It’s takes about ten minutes to make and is truly the most delicious vinaigrette you can put on a salad.
It’s so good that you should make extra and use it not only on your salads, but for dipping bread, or as a base for your next pasta dish. It’s so versatile.
While the vinaigrette is cooking, toss together the salad. You’ll need lots of arugula, fresh basil, sweet figs, buffalo mozzarella or burrata cheese, and prosciutto. When the vinaigrette is ready, you can let it cool or serve it warm spooned over top the salad. I love it warm, but that’s to be expected from me, as I almost always prefer warm food. Even in the summer.
Honest you guys, this is one of the best salads, it has ten ingredients, takes less than thirty minutes to make, and uses in-season summer produce. I’m really not sure it gets better.
Also, if you wanted to take the salad a step further, try crisping the prosciutto in a skillet and then adding it to the salad. I did this after photos and oh my gosh, it was so good. Crispy prosciutto is always a winner with me…DO THIS.
Now, I know that figs are not the most loved fruit out there, but I really think if more people would give them a try, they might find that they really love them…
So guys, if you think you don’t like figs, could you just give them a try? Maybe in this salad…please?
I think you may just surprise yourself!
If you make this fig, prosciutto, and arugula salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1/3 cup extra virgin olive oil
- 1 1/2 cups small cherry tomatoes
- 2 cloves garlic smashed
- 1 teaspoon crushed red pepper flakes, or to taste
- the rind from 1 lemon thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh oregano leaves
- kosher salt and black pepper
- 4 cups baby arugula
- 1 cup fresh basil leaves
- 8 fresh figs, quartered
- 8 ounces buffalo mozzarella or burrata cheese, torn
- 3 ounces thinly sliced prosciutto (I prefer crisping it)
View Recipe Comments
- 1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind, balsamic, and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat and let cool slightly. 2. In a salad bowl, combine the arugula, basil, and figs. Top with torn burrata and prosciutto. Spoon the tomato vinaigrette over the salad. Serve immediately.