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Conspicuously fabulous ingredients intensify sweet figs at their pinnacle in this filling mid-summer salad; no oven required. This easy marinated fresh fig and mozzarella salad is a show-stopping main course or side dish made with sweet ripe figs, creamy mozzarella, peppery greens, and a drizzle of balsamic vinaigrette. It’s perfect for summer entertaining!
If you love refreshing salads, you won’t want to miss these recipes for fresh peach and tomato caprese salad with burrata and strawberry bacon salad with spring greens.
Why This Recipe Works
- No oven required! It’s the perfect easy main course or side dish for a summer dinner that shows off fresh figs when they’re at their best.
- Seasonal and fresh. Nothing says summer like ripe figs, creamy mozzarella, and a light vinaigrette that makes every bite sing.
- Simple yet elegant. Easy enough for a weeknight, but pretty enough to bring to a dinner party.
Introduction
Summer is here, and I’m living for farmers’ market days where I need little more than baguette, greens, wine, and maybe a basket of figs if I’m lucky. Figs are one of those fleeting summer treasures, so when they ripen, I grab as many as I can and find ways to savor every last bite. For me, that means simple, refreshing recipes that don’t require turning on the oven.
This marinated fresh fig and mozzarella salad is my favorite way to celebrate fig season. The vinaigrette is bright and quick to whisk together! It’s everything I love about summer eating: light, fresh, and satisfying without weighing you down. Honestly, I’d take this over a caprese salad any day!
Ingredients
Most of those ingredients you probably already have on hand…recipes that are quick to come together and which require little to no actual cooking are keepers in my book! Let me tell you about the key ingredients.
- Fresh Figs: The first thing you need is a mess of figs. When they ripen in backyards, the stores begin to populate them. You’ll likely notice an array of varieties. Black mission, brown turkeys, Celeste…it doesn’t matter which ones you select, just make sure they look ripe and give just a little when gently squeezed between your fingers.
- Mozzarella Cheese: You’ll want fresh mozzarella for this recipe. It’s made from whole milk which results when buffalo, cow or goat milk is mixed with rennet. It always has a high moisture content of at least 50% and is very soft and creamy. Avoid processed mozzarella, as this is cut with other non-cheese ingredients and has less moisture.
- Arugula: Grab these fresh greens to add a peppery touch to the salad.
- Prosciutto: This salty Italian cured ham adds a wonderful savory element to this salad, and it pairs beautifully with the mozzarella, figs, and vinaigrette!
See recipe card for full information on ingredients and quantities.
Variations
- Want to add protein? Consider grilling some items such as chicken, shrimp, or steak. Any may be consumed as a side to this fig mozzarella salad recipe or atop it.
- Change up the greens: I personally love a mix of fresh baby spinach with the arugula. Massaged kale works well also. Feel free to add chopped fresh mint, chopped or torn fresh basil leaves, a squeeze of fresh lemon juice, or a healthy glug of grapeseed oil in lieu of the olive oil. Salt and freshly cracked pepper should be used but in moderation.
- Prosciutto Substitutes: Sometimes, prosciutto is unavailable to me unless I make a special trip to my butcher. When I don’t have the energy, serrano ham, coppa, and even a duck prosciutto serve as the cured salty goodness to off-set the marinated figs.
- Want extra color and crunch? Add paper thin sheets of red onion, watermelon radish, or a drizzle of balsamic vinegar glaze will bring the rest of the rainbow to your salad bowl. Toasted pine nuts and candied pecans offer a nice crunch.
How to Make Marinated Fig and Mozzarella Salad
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Vinaigrette & Figs
- Wash and halve the figs. Whisk together the vinaigrette ingredients, then add salt and pepper to taste.
- Coat the fig halves with half of the vinaigrette and let them stand for 30 minutes. Transfer the remaining vinaigrette to a cruet or sauceboat.
2
Assembling the Salad
- Add arugula to a large salad bowl. Using a slotted spoon, remove the figs from the vinaigrette to another bowl. Add several tablespoonfuls of the vinaigrette used to marinate the figs to the arugula and toss well to coat.
- Distribute the greens among 4 salad plates, then arrange the mozzarella and ham on top of the arugula. Top with the marinated figs and a light drizzle of the vinaigrette used to marinate the figs.
- Season with salt and pepper to taste, and serve immediately. Enjoy!
Recipe FAQs
Fresh mozzarella is made from whole milk which results when buffalo, cow or goat milk is mixed with rennet. Curds form which are then heated and stretched until the cheese reaches its characteristically soft consistency. Fresh mozzarella always has a high moisture content of at least 50% and is very soft and very creamy. It is prized Italian cheese.
Processed mozzarella is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid. Processed mozzarella has less than 50% moisture to make it less perishable. It is sold like other commercial cheeses in balls, slices, shreds or sticks.
Soft Italian cheese like burrata, ricotta, and mozzarella pair beautifully with fresh figs. My favorite choice is fresh mozzarella for this fresh fig salad!
Marinate halved fresh figs in a homemade vinaigrette for 30 minutes, then drain and set aside. Toss the arugula in the vinaigrette, then top with the mozzarella and prosciutto. Drizzle with a light touch of vinaigrette and enjoy!
The dressing absolutely can be made ahead by a day. I do not advise marinating the ripe figs for any longer than the 30 minutes specified. Any amount of time beyond the 30 minutes and the flesh begins to break down. Nobody will enjoy mushy sweet figs, least of all you.
Serving Marinated Fig and Mozzarella Salad
My preference here is to serve this gorgeous salad as a starter, but it also makes a great main dish. I serve this with a mixed bread basket composed of pieces of zucchini bread, buttermilk white bread, and sweet buttermilk cornbread. Enjoy it with a grilled main like my Cajun Steak and Patatas Bravas and my Perfectly Perfect Chicken Drumsticks. Other dinner recipes that pair with this include Chicken Française, Capellini Beurre Blanc with Bronzed Sea Scallop, or Herb Crusted Pork with Zinfandel Reduction.
What to drink with marinated fig and mozzarella salad? Champagne, Prosecco, bubbles, or a Negroni. Go dry and buy quality. I also enjoy these alongside an Aperol Spritz. Light. Bright. Ethereal. This is the essence of figs, so enjoy with something of equal caliber.
Expert Tips
- Choose ripe but firm figs. Look for figs that are slightly soft to the touch but not mushy, as they won’t hold up well.
- Use fresh mozzarella, not pre-shredded. A ball of fresh mozzarella brings that creamy, milky contrast that pre-packaged cheese simply can’t match!
- Layer the ingredients on the platter for the prettiest presentation. Be sure to toss the arugula with the dressing before adding the toppings.
- The vinaigrette may be made ahead by a day and stored in a jar with a tight fitting lid on the counter. Shake well before adding the figs to marinate.
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Marinated Fresh Fig and Mozzarella Salad
Equipment
Ingredients
For the Vinaigrette
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon whole grain Dijon mustard
For the Salad
- 16 fresh figs, halved lengthwise
- 8 ounces fresh mozzarella
- 4 ounces prosciutto, torn into thin strips and pieces
- 2 cups arugula, loosely packed
Instructions
- Whisk together the vinaigrette ingredients. Taste for salt and pepper and add as necessary. Divide the vinaigrette in half.
- Add the fig halves to one half the vinaigrette and gently stir to coat. Allow to stand 30 minutes. Transfer the remaining vinaigrette to a cruet or sauceboat.
- Add arugula to a large salad bowl. Using a slotted spoon, remove the figs from the vinaigrette to another bowl. Add several tablespoonfuls of the vinaigrette used to marinate the figs to the arugula and toss well to coat.
- Distribute equally between 4 salad plates or a large salad platter. Arrange mozzarella and ham atop the arugula. Finish by topping with the marinated figs and another light drizzle of the vinaigrette used to marinate the figs.
- Season with salt and pepper to taste and serve immediately with the reserved vinaigrette tableside. Enjoy!
Notes
- Choose ripe but firm figs. Look for figs that are slightly soft to the touch but not mushy, as they won’t hold up well.
- Use fresh mozzarella, not pre-shredded. A ball of fresh mozzarella brings that creamy, milky contrast that pre-packaged cheese simply can’t match!
- Layer the ingredients on the platter for the prettiest presentation. Be sure to toss the arugula with the dressing before adding the toppings.
- The vinaigrette may be made ahead by a day and stored in a jar with a tight fitting lid on the counter. Shake well before adding the figs to marinate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy!