Fig and Proscuitto Salad


If my mom's fig tree is correct, then it's fig season!!! Can I get a woot woot for that?

Please excuse the ridiculous display of enthusiasm. I get a little overly excited for seasonal fruits and veggies, especially those that are only available for a limited time.


Despite growing up with two large fig trees in my front yard, I didn't eat them until recently.  They fell victim to my snotty teenage attitude towards any "weird" foods. An odd looking fruit growing in your front yard definitely fell into that category. Looking back, I am so sad that I missed out on summers spent snacking on fresh figs in my front yard. 

If you've never tried figs, they're kind of a unique fruit. They're not very juicy, but tender with a sticky, almost jammy interior speckled with crunchy little seeds, which I love, despite their tendency to get stuck in my teeth.  

(Sidebar: My dentist once told me I have "the type of teeth that food loves to get stuck in."  Dentist friends, is this a real thing? Also, never tell your patients this. I now have an intense phobia every time I eat since learning about my freakisly shaped teeth.)


This salad is a simple way to enjoy super ripe, seasonal figs. Tossed with peppery arugula, creamy goat cheese and salty prosciutto, the sweet flavor of the figs shines through. If you like, you could also fry the prosciutto until crispy. Feel free to use any type of fig you like. Personally, my favorite are black mission figs, which are pictured here.  

Highly recommend eating this salad outside with a crisp glass of chilled white wine.

Fig and Prosciutto Salad

Serves 4


  • Mixed greens
  • 10 fresh figs, halved
  • 4 ounces thinly sliced proscuitto, cut into strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 2 ounces crumbled goat cheese


  1. Toss together arugula, figs, and proscuitto in a large bowl.
  2. In a small bowl, whisk together olive oil, vinegar, honey and red pepper flakes. Season to taste with salt and pepper.
  3. Toss the salad with dressing. Sprinkle with goat cheese. Sprinkle with cracked black pepper.

More recipes with figs: 

 Roasted Figs and Peaches with Mascarpone

Roasted Figs and Peaches with Mascarpone

 Caramelized Onion Flatbread with Prosciutto and Figs 

Caramelized Onion Flatbread with Prosciutto and Figs 

 Roasted Peach and Fig Salad with Blue Cheese and Bacon 

Roasted Peach and Fig Salad with Blue Cheese and Bacon 

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