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5 from 1 vote

Fig Salad with Fresh Mozzarella

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 Time10 minutes
Total Time10 minutes
Course: Side Dish, Salad
Cuisine: Italian
Servings: 6 servings
Author: Gaby Dalkin

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

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