Italian Salad with Fig and Prosciutto
This fancy and totally impressive looking salad is actually a snap to prepare, making it a good Summer-night meal option. Sweet, fresh figs are balanced out with salty prosciutto and creamy Burrata cheese. Serve this salad family-style with some crusty buttered bread and you'll have a winner of a dinner!
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
3-4 large summer-ripe tomatoes, washed and cut into wedges (You can use any tomato you like, but we advise avoiding Romas for this particular recipe)
4-5 figs, washed, stems removed and cut in half
2 cups baby leafy greens, washed and dried
1/4 red onion, thinly sliced
4 onces thinly sliced Prosciutto
1/4 cup pine nuts
4 ounces parmesan
4 ounces Burrata cheese
2 tablespoons store-bought pesto sauce (optional)
Good balsamic vinegar and olive oil, for drizzling
4-5 figs, washed, stems removed and cut in half
2 cups baby leafy greens, washed and dried
1/4 red onion, thinly sliced
4 onces thinly sliced Prosciutto
1/4 cup pine nuts
4 ounces parmesan
4 ounces Burrata cheese
2 tablespoons store-bought pesto sauce (optional)
Good balsamic vinegar and olive oil, for drizzling
Directions
To assemble the salad, layer tomatoes, figs, greens, Prosciutto and onion on a large platter. Shave parmesan cheese over the salad. Drizzle with balsamic and olive oil and place Burrata on top. Serve immediately.
Looking for inspiration? Try these recipes:
Turkey Tetrazzini
Roasted Beetroot, Caramelized Onion and Feta Phyllo Tart
Creamy Baked Penne with Onions
