Fig salad gets a sexy upgrade with sweet caramelized figs, salty prosciutto, peppery arugula, creamy blue cheese, and crunchy hazelnuts. This vibrant summer fig salad hits every note — sweet, salty, creamy, and crisp.
Why this Fig Salad Recipe Works
- Caramelizing the figs brings out their natural sweetness, adding another level of delicious flavor without much extra effort.
- Leave no dressing behind. We make good use of every last drop, using it to marinate the figs and again to toss the salad.
- Peppery arugula, salty blue cheese, rich prosciutto, and crunchy hazelnuts beautifully balance the sweet figs.
- Minimal ingredients and prep make this fig salad easy to pull together.
- Eat no more boring salads. There’s a whole wide range of flavors and textures to ensure we’re not bringing a dull salad into our life.
Serve this fig salad as an appetizer or even as the main course for a lighter summer meal.
Figs come in all sorts of colors and varieties… and any kind, or even a combo, works in this salad.
How to Make this Salad
Whisk the dressing. Toss the figs with some of the dressing and roast until caramelized. Toss arugula and most of the basil with the dressing, then arrange the prosciutto and roasted figs on top. Finish with blue cheese, hazelnuts, and the remaining basil. Drizzle any juices from the caramelized fig tray over the salad too, only if ya wanna.
I love serving this fig salad on a tray or shallow bowl and have way too much fun arranging it! It looks so dreamy to artistically place the figs and prosciutto in little pockets of arugula. Or just toss everything together and call it an easy summer salad.
Cooks Tips
- If blue cheese is too strong for ya, try subbing Manchego instead.
- If you’re dairy free, omit the cheese.
- If you’re meat free, omit the prosciutto.
- To chiffonade fresh basil: stack similar-sized leaves, roll into a cigar shape, then slice thinly.
- Make extra caramelized figs to enjoy as snacks, from breakfast to dessert.
- Get the very best of each ingredient you can find.
Stoked on more summer salad recipes? I got YOU with LOTS! Check out my:
- Summer Salad Ideas
- Strawberry Burrata Panzanella with Basil and Little Gems
- Stone Fruit & Crispy Prosciutto Salad
- Stone Fruit Salad with Burrata
- Plum & Cucumber Salad with Roasted Ginger Vinaigrette
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Caramelized Fig & Prosciutto Salad
Ingredients
- 1 pint figs about .5 figs, generally about 6-9
- 5 tablespoons olive oil extra virgin
- 1 tablespoon balsamic
- 1 lemon zest & juice, about 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon shallots minced
- 1 teaspoon fresh thyme
- kosher salt to taste
- pepper to taste
- 1 bag arugula 7 oz
- 1/2 cup basil chiffonade, divided
- 3 oz prosciutto
- 1/4 cup hazelnuts roughly chopped
- 2.5 oz crumbled blue cheese such as Roquefort, if blue cheese is not your thang sub shaved manchego
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 450 F degrees.
- Whisk together olive oil, balsamic, lemon, honey, shallots, thyme, salt and pepper.
- Add cut figs to olive oil mixture, gently toss, and let marinade for 30min.
- Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, cut side facing up. Sprinkle the figs with sugar and roast in the oven for 12 min.
- Give the marinade a quick whisk and toss with the arugula, ¾ of the basil, salt and pepper. Toss the arugula with the marinade (it should be enough).
- Arrange the prosciutto and figs on top on the arugula.
- Scatter the blue cheese and hazelnuts on the salad.
- Top with the remaining basil.
- If there are any juices left inside the caramelized fig tray, spoon it all on the very top. Enjoy!
Notes
- If blue cheese is too strong for ya, try subbing Manchego cheese instead.
- If you’re dairy free, omit the cheese!
- If you’re meat free, omit the prosciutto!
- To chiffonade fresh basil: stack a bunch of similar sized leaves together, roll them into a cigar like shape, and slice thinly.
- Make extra caramelized figs to enjoy as snacks, from breakfast to dessert.
- Get the very best of each ingredient you can find!
What a delicious dish.
Thanks chef Daniela for sharing your recipes???
You are so very welcome! Thank you for the sweet comment :).
This looks delicious, I’m salivating. I’ll this today replacing the fresh figs with Cantaloupe melon and a dry fig vinaigrette, I’m pretty sure it’ll work 😉
All your salads are fantastic, keep sharing them!
Will do Ire! Love and appreciate the feedback ~ thank ya so much :). The melon and dry fig vinaigrette substitutions sounds delicious! I'm salivating now too :).
This salad is AMAZING!!!
Really stoked to hear that Brooke - thank ya!