Sweet, caramelised grilled figs, creamy mozzarella and salty prosciutto all come together to create the ultimate summer salad.
I’ve always been a little so-so when it comes to fruit in salad. Of course, depends on the fruit, but I’m more likely to enjoy the fruit whole and fresh rather than chopped up and surrounded by leaves.
Obviously, I’ve started moving past that with this salad. The combination of figs, mozzarella and prosciutto is very much a winning trio! The hit of sweetness that comes from the warm, grilled figs works unsurprisingly well with delicate cheeses and salty cured meat.
Figs are currently in season here in Australia. I highly recommend you purchase some from your local farmers market or grocer. They are delicate and sweet and extremely well priced right this minute. Alternatively, this combination works equally as well with grilled stone fruit: peaches, apricots, plums or nectarines would be delicious. You could drizzle the salad with some warmed honey instead of the balsamic glaze too. Typically I’d serve this salad alongside a grilled piece of lamb or beef, but it could stand on its own as a light lunch as well.
Definitely whip this one out at your next barbeque! If you do make it, please tag me on Instagram @eatnikfood or using the hashtag #Eatnik5SOS so I can check it out!
Until next week!
Andrea 😸
PrintGrilled Figs, Mozzarella and Prosciutto
Sweet, caramelised grilled figs, creamy mozzarella and salty prosciutto all come together to create the ultimate summer salad.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 serves 1x
- Category: Savoury
- Cuisine: Salad
Ingredients
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 300g fresh figs, sliced in half (approximately 12-15 figs)
- 3 cups rocket leaves
- 200g fresh mozzarella ball
- 100g prosciutto
- 1 cup basil leaves, torn roughly
- 1 tbsp balsamic glaze
Instructions
- In a bowl, add halved figs. Drizzle over olive oil and balsamic vinegar and stir gently to coat fruit.
- Preheat a grill pan over high heat. Place figs, cut side down, on to the pan. Cook for 2-3 minutes before turning over to cook on the other side for a further 2-3 minutes. Once cooked, remove from heat and set aside.
- To assemble the salad, take a large serving platter. Toss over rocket leaves.
- Tear fresh mozzarella into chunks and place on top of the rocket. Fold prosciutto into ribbons and arrange on the platter. Sprinkle over basil leaves.
- Place grilled figs on top of other ingredients and drizzle entire salad with balsmic glaze. Serve immediately.
Notes
- You could substitute stone fruits like peaches or nectarines instead of figs.
- Warmed honey could be used instead of the balsalmic glaze.
Interested in more salad ideas? Check out my Poached Coconut Chicken Salad and Roast Pumpkin and Chickpea Salad with Tahini Dressing.
