Fig & Prosciutto Salad with Olives and Manchego
Author: Alison Needham
Prep time: 10 mins
Total time: 10 mins
This salad is as beautiful as it is delicious, the colors and flavors making a nice contrast. Spicy arugula, salty cheese and prosciutto, and tangy olives work wonderfully with the sweet and tender figs. Serve this as a light lunch or supper, accompanied by a bottle of dry rose wine. It is the perfect summer meal.
  • 1 dozen fresh California figs
  • 4 ounces sliced prosciutto
  • 4 ounces manchego cheese
  • 2 handfuls of wild arugula (rocket)
  • ¼ cup marinated olives
  • 1 tablespoons fig balsamic vinegar (or other good quality balsamic)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  1. Wash, stem and quarter the figs. Evenly space on a large board or tray.
  2. Tear each slice of prosciutto in half and place on the board with the figs.
  3. Using a vegetable peeler, shave the manchego cheese into thin slices and sprinkle over the figs and cheese. Top with the olives and arugula.
  4. Try to be artful about the placement of each item. This is not a tossed salad and should look casually elegant. Drizzle the top of the salad with balsamic vinegar and oil. Sprinkle with salt and pepper to taste and serve immediately.
Recipe by A Girl Defloured at