Fig Salad with Fresh Mozzarella

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Fig Salad with Fresh Mozzarella from www.whatsgabycooking.com (@whatsgabycookin)


 

The fig situation at the Santa Monica and Hollywood farmers market has been out of control these past few weeks and I'm taking full advantage! This Fig Salad with Fresh Mozzarella has been on repeat and it's literally embarrassing how easy it is!  

Doesn't matter the season, I'm all about letting ingredients shine. I'm sure you've noticed that none of the recipe here on WGC have overwhelming ingredient lists or weird things you have to custom order. It's really all about letting whatever is in season shine and this Fig Salad with Fresh Mozzarella is no exception. Fresh figs, torn mozzarella, salt prosciutto, peppery arugula and an easy vinaigrette... done and done.

I've been eating it for lunch just like this, or for dinner with a side of grilled chicken or salmon. It's the epitome of summer and you need to make it immediately. You'll look like a rock star.... promise.  (and really isn't that what life is all about!) Grab any kind of figs you can get your hands on and go for it! xx

Fig Salad with Fresh Mozzarella

Author: Gaby Dalkin
5 from 1 vote
The fig situation at the farmers market has been out of control these past few weeks and I’m taking full advantage! This Fig Salad with Fresh Mozzarella has been on repeat and it’s literally embarrassing how easy it is!  
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish, Salad
Cuisine Italian
Servings 6 servings

Ingredients
  

For the vinaigrette

  • 1 shallot finely chopped
  • 2 garlic cloves finely chopped
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

For the salad

  • 5 cups baby arugula
  • 1-2 pints ripe figs quartered or halved
  • 6 oz fresh mozzarella torn into pieces
  • 2 oz thin sliced prosciutto torn into pieces

Instructions
 

  • Combine the shallot, garlic, vinegar, lemon juice, honey, salt and pepper and whisk. Drizzle in the olive oil to emulsify.
  • Place the arugula on a large platter or bowl, top with prosciutto, cheese and figs and drizzle with dressing.

Notes

Arugula is definitely a green with a strong flavor, so feel free to swap it out if you prefer something else.

Nutrition Information

Calories: 375kcal | Carbohydrates: 24g | Protein: 9g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 442mg | Potassium: 318mg | Fiber: 3g | Sugar: 20g | Vitamin A: 704IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 1mg
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16 Comments

  1. Yes, the figs are here!!! Always looking for fun new things to do with them. This is such a lovely flavorful salad, and the figs are so photogenic!

  2. Hey Gaby,

    Basil or no basil? In your ingredients there isn't any basil mentioned and in the instructions you have basil? Either way I love figs and the recipe sounds and looks delish!

  3. This salad looks delicious and beautiful! I'm wondering since I'm a vegetarian can I just omit the prosciutto or could I replace it for something else to give it a similar salty flavor?

  4. You betcha! Real food does shine! And I'm all about this fig situation! On my way, save me some!

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