Fresh Fig Salad with Arugula & Prosciutto
Fig season is so short, so when you find them at the grocery store or farmers market, or if you’re lucky enough to have a fig tree, make this gorgeous fig salad with arugula and crisped prosciutto.
Dressed up with a sprinkle of blue cheese, chopped pecans, and a drizzle of sticky-sweet balsamic syrup, it’s deliciously sweet and salty and one of my favorite ways to enjoy this special fruit.
Why You’ll Love This Fig Salad
I have a fig tree in my backyard, and it rains figs every July. I collect them before the birds get to them so I can make fig jam, roasted fig spread, and this tasty salad before they’re gone.
You’ll love this recipe because:
- It’s filling enough for a light summer dinner, but it also works as a side salad.
- It takes just a few minutes to make.
- Figs and arugula are native to the Mediterranean and important ingredients in the Mediterranean diet.
- Figs have natural plant compounds that may provide benefits for your bones, heart, gut, brain, and insulin.
- Naturally sweet fruit combined with crisp, savory greens elevates your salad to a whole new level. Try my fennel and orange salad for more proof.
Recipe Ingredients
Here are the main ingredients needed to make this fig salad. I’ve listed a few substitutions and variations in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Fresh figs. I use three to four figs per serving but feel free to add more if you have them. I use black Mission figs because that’s what I grow, but any fig variety will work.
Arugula. Look for tender, fresh baby arugula. Check to ensure the leaves are bright green, not yellow, which means they’re past their prime.
Prosciutto. Look for thinly sliced prosciutto from Italy, like Prosciutto de Parma or San Daniele, which is less salty and a bit sweeter.
Balsamic vinegar. The recipe card below has a simple recipe for balsamic syrup, which is deliciously sweet without any added sweetener. You can substitute bottled balsamic glaze, but be aware that most brands have sugar and other additives.
Substitutions and Variations
- Substitute goat or feta for blue cheese, or leave the cheese out for a dairy-free version.
- Substitute walnuts, pistachios, or pumpkin seeds for the pecans.
- Add baby spinach to the arugula for more leafy greens.
- I prefer to crisp my prosciutto, but you can also add it to the salad right from the package.
- If you can’t find fresh figs, substitute dried black Mission or gold Turkish figs (I often find them at Costco).
Step-By-Step Instructions
1. Prepare your salad ingredients. Lay the prosciutto slices on a microwave-safe plate lined with paper towels. Microwave on high for about two minutes or until crispy. It will firm up more as it cools, so don’t overcook it. Remove the stems from the figs and slice them lengthwise into three pieces. Toss the arugula with olive oil in a mixing bowl.
2. Prepare the balsamic syrup. Add balsamic vinegar to a saucepan and bring it to a boil. Reduce the heat to medium-low and let it simmer for about three minutes or until it thickens and reduces by half. It should be thick enough to coat the back of a spoon.
3. Combine the salad ingredients. Add the prosciutto and figs to the arugula in the mixing bowl. Sprinkle the blue cheese and nuts over the top and toss to combine. Drizzle the warm balsamic syrup over the salad.
Expert Tips
Choose fresh figs that are firm but have some give when you press on them. Very hard figs are underripe and will be tough and not very sweet. Very soft figs are usually about to go bad.
If you have more figs than needed for this recipe, make fig vinaigrette and use it instead of balsamic syrup.
What to Eat With This Fig Salad
I live in Arizona, where it’s usually over 110ºF and too hot to cook (or even eat) when my figs are ripe! Therefore, I eat a large portion of this salad by itself for a nice, light, and cool dinner. But it’s also a great side salad served with:
- Pistachio crusted salmon
- Stuffed tomatoes
- Italian farrotto with sun-dried tomatoes
- Grilled Mediterranean Vegetables
- Lemon olive oil cake for dessert
Recipe FAQs
Figs are very perishable and don’t last very long once picked. Store them in the refrigerator for up to one week. You can also wash and dry them well and store them in the freezer for up to a year.
Like all fruits, fresh figs have natural sugar. According to the USDA, one medium fig has about 37 calories, 9 g of carbohydrates (most of which is natural sugar), and about 1.5 g of fiber. Figs are a low-glycemic food, which means they don’t raise blood sugar quickly.
Related Salad Recipes
If you want to try more salads that combine fruit and vegetables, check these out.
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.
Fig Salad with Arugula & Prosciutto
Ingredients
- 1/3 cup balsamic vinegar
- 2 ounces prosciutto
- 6 medium raw figs sliced
- 4 cups baby arugula loosely packed
- 1 tablespoon olive oil
- 2 tablespoons pecans roughly chopped
- 1 ounce blue cheese crumbled (or more to taste)
- salt optional to taste
Instructions
- Bring the balsamic vinegar to a boil in a small saucepan. Reduce the heat to low and let it simmer for about three minutes or until it reduces by half and starts to thicken. Remove it from the heat when it's thick enough to coat the back of a spoon. Don't overcook it or it will become hard.
- Place the strips of prosciutto on a microwave-safe plate lined with a paper towel, and microwave the prosciutto on high for one to two minutes or until it is slightly crispy.
- Remove the stems from the figs and slice each one into thirds lengthwise.
- In a mixing bowl, toss the arugula and olive oil. Add the sliced figs, warm prosciutto, pecans, and blue cheese to the arugula and figs. Toss well to combine.
- Drizzle the balsamic syrup over the salad and serve.
