Marinated Fresh Fig and Mozzarella Salad

Fresh figs, prosciutto, mozzarella, arugula, and balsamic glaze arranged on a decorative plate with a fork beside it.

5 from 1 vote

Marinated Fresh Fig and Mozzarella Salad

This easy 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!

Prep Time15

Marinating Time30

Total Time45

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $2.34 per serving

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

US Customary - Metric

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