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Fresh Mozzarella, Figs and Prosciutto Salad recipe
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A Sexy Fig, Mozzarella, and Prosciutto Salad, Good Enough for The Land of Mutz
Prep Time
15 mins
 
This salad is so easy to make and quite sexy to look at. It is filled with fresh mozzarella cheese, fresh figs, and prosciutto. There is no cooking required, just slice, assemble and serve. This salad is an elegant first course for a romantic dinner for two or can be easily scaled up for a dinner party. It is also perfect for when it is just too hot to cook. I proportioned the salad as two figs per person and one full slice of prosciutto, (cut in half lengthwise) per person, and two pieces of mozzarella per person. If you are serving this for a dinner party you can easily portion out as one fig per person and keep the rest of the ingredients the same. This salad can be adapted into many versions. Serve it on a bed of arugula, or change the cheese to There are very few ingredients in this salad so the ingredients should be of the best quality that you can afford. Use imported prosciutto whenever possible, or you can try Serrano ham. Cut the prosciutto into bite-size pieces and fry them till crispy and sprinkle them over the arugula, figs, and cheese, drizzled with the same salad dressing. It is all delicious. Enjoy! This recipe is slightly adapted from a recipe in Happy Days with the Naked Chef by Jamie Oliver, "The Easiest, Sexiest Salad in the World".
Course: Appetizer, Salad
Cuisine: Italian
Keyword: figs, Fresh Mozzarella Cheese, Prosciutto di Parma
Servings: 2 servings
Author: Ginger
Ingredients
Fig, Mozzarella and Prosciutto Salad
  • 4 Black Mission Figs
  • 2-4 thin slices of Prosciutto di Parma
  • Fresh Mozzarella or Buffalo Mozzarella
  • 2 leaves of Fresh Basil
  • Lemon and Honey Dressing
Lemon and Honey Dressing
  • Juice of half a lemon
  • 1 teaspoon of honey
  • 3 Tablespoons of good quality of Extra Virgin Olive Oil
  • Kosher Salt
  • Fresh ground black pepper
Instructions
Fig and Mozzarella and Prosciutto di Parma Salad
  1. Cut off the stems of each fig, as close to the top as possible so you can have a nice tip. Starting at the top of the fig, slice about halfway down the middle, then cross the knife over the top slice and make another slice down the middle of the fig. Gently squeeze the bottom of each fig so it opens like a flower.
  2. Place the figs on a serving dish large enough to accommodate all the ingredients.

  3. Slice each slice of Prosciutto de Parma lengthwise down the middle, aim for one piece of prosciutto for each fig. Weave each slice around the figs creating ribbons of prosciutto. (Depending on the size of your prosciutto you might not need to slice each piece in half. I do this because it is easier to control and eat.)

  4. Cut the mozzarella into large bite-size pieces totaling at least two decent size chunks of mozzarella for each fig, and scatter the mozzarella across the plate between the figs and prosciutto.
  5. Rip, or cut with scissors, the basil leaves and scatter them around the salad.
  6. Drizzle the salad with lemon and honey dressing around and in the figs.
  7. Serve immediately.
Lemon Honey Dressing
  1. Squeeze the juice of half a lemon into a bowl, then drizzle the honey into the bowl. Whisk together until combined and the honey is dissolved.
  2. Add about a 1/4 tea of Kosher Salt and a lite grinding of fresh pepper. Whisk together.
  3. Add the olive oil and whisk until completely combined.
  4. Taste the salad dressing and adjust the flavor to your liking by adding a little more of any of the ingredients. Mix again.

  5. Lightly drizzle the dressing over the salad, making sure you get drops of salad dressing in the figs and over and around all the ingredients. Be careful not to over-do-it with the salad dressing.

Recipe Notes

There are very few ingredients in this salad so the ingredients should be of the best quality that you can afford. Use imported prosciutto whenever possible, or you can try Serrano ham. Fresh mozzarella cheese is key whether you use buffalo mozzarella or mozzarella made with cow's milk. Do not substitute it with a generic Polly-O type of mozzarella you buy at the grocery store. It just won't be the same. Ripe fresh figs are also key. Ripe figs are rich in color, are plump and soft, but not mushy. Ripe figs have a sweet fragrance. They are very perishable so use them within a day or two from buying.