The fig salad saves you on those days you crave something fresh, quick, but not the usual sad salad with two leaves and a wilted tomato.
Tasty, nutritious, and light, it saves your lunch or dinner.
Besides being a play of colors, it is also a play of flavors: sweet and salty, soft and crunchy, fresh and tasty.
You prepare it in a moment and finish it even sooner.
Healthy thanks to fresh figs, which are rich in fiber and prebiotics, help regulate cholesterol due to the antioxidants present, and regulate the intestines as they are rich in fiber.
Ideal to serve as a quick meal or as a second course.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Preparing the Fig Salad
- 2 figs
- 2.8 oz prosciutto
- to taste lamb's lettuce
- 4 cherry tomatoes
- to taste extra virgin olive oil
- 1 pinch fine salt
Tools
- 1 Knife
- 1 Plate
- 1 Spinner
Steps for Preparing the Fig Salad
Rinse the lamb’s lettuce under fresh running water and dry it with a spinner or pat it dry with a paper towel
Wash the figs well under water, dry them, and cut them into quarters
Wash the cherry tomatoes and cut them into wedges to highlight their internal pulp.
Arrange on a plate the slices of prosciutto folded over themselves into a handkerchief shape and lay the fig wedges on top.
Decorate with lamb’s lettuce leaves and cherry tomatoes.
Season with a drizzle of extra virgin olive oil and a pinch of salt on the vegetables
And the fig salad is ready to be served…
Enjoy your tasting from Barbara!
Storage
The fig salad can be stored in the fridge for a few hours in an airtight container or wrapped in plastic wrap.
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