Fig and Prosciutto Salad with Balsamic Reduction

Sweet figs and savory prosciutto makes a delicious pairing in this simple seasonal salad. Creamy burrata and a glossy balsamic reduction add richness and tang, creating a dish that feels special without requiring much time in the kitchen. 

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Fig and Prosciutto Salad with Balsamic Reduction

Table of Contents

This fig and prosciutto salad is an elegant way to showcase the sweet, seasonal flavor of fresh figs. Peppery arugula is layered with salty prosciutto, creamy burrata, and juicy figs, then finished with a rich balsamic reduction and a drizzle of olive oil. With just a handful of ingredients and minimal prep, it makes a beautiful starter, light lunch, or side dish for a late-summer gathering. 

 

Ingredients

  • 8-10 fresh figs, halved 
  • 4 oz prosciutto, torn
  • 4 oz burrata or fresh mozzarella 
  • 2 cups arugula 
  • ½ cup balsamic vinegar (for reduction) 
  • 2 tbsp olive oil 
  • Cracked black pepper 

 

Method 

  1. Simmer balsamic vinegar in a small saucepan over medium-low heat until reduced by half and syrupy, about 10 minutes. Cool. 
  2. Arrange arugula on a serving tray, top with torn prosciutto, halved figs, and torn burrata. 
  3. Drizzle with olive oil and the balsamic reduction, and finish with cracked pepper. 

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