Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Fabulous Fresh Fig Salad

Fabulous Fresh Fig Salad

Juicy and jammy, figs are luxurious and delicious.  On their own and in desserts, jams, baked goods, in savory recipes or in salad as I have done here.  They are a staple in the Mediterranean and the Middle East and are believed to be one the world’s oldest trees featuring prominently in the bible. I think it’s really cool to think about people hundreds and even thousands of years ago eating the same food I’m eating now!

Platter of Fig Salad with Fennel and Arugula
Platter of Fig Salad with Fennel and Arugula

Figs are a very nutritious fruit, high in fiber, vitamins and minerals like iron and calcium. They retain their minerals and most vitamins when dried and keep very well that way.  They are a beautiful and luxurious addition to a meat or cheese tray for your party; cut some in half or quarters and leave some whole or use dried figs as a garnish when they’re not in season.

Fresh BC Figs
Fresh BC Figs

Fig season in Canada varies throughout midsummer to early fall depending on the variety you have and grow quite well in my zone 7 area of coastal BC.  The fruits can range from green to brown to purple with pale pink to deep red or purple interiors depending on the variety.


Figs Growing On My Fig Tree
Figs Growing On My Fig Tree

They are such an easy care tree to grow, it is one I highly recommend if you have room for a fruit tree in your yard.  ‘Desert King’ is the type of fig tree I have in my yard.  There is a fantastic Fig Growers website that describes the difference between the types of figs and they sell a large variety of them from their online store in Canada.

Fresh Figs, Prosciutto, Fennel and Arugula Salad
Fresh Figs, Prosciutto, Fennel and Arugula Salad

Below is one of my favourite ways to eat figs-a salad with Balsamic Vinaigrette.  You can make it directly into 4 bowls or serve it on a long platter at the table.

Family Style Fig and Prosciutto Salad
Family Style Fig and Prosciutto Salad

What is your favourite way to eat figs? Have you tried growing them? Let me know below or follow along on my West Coast Kitchen Garden journey throughout the year on Instagram or Facebook



Fig and Prosciutto Salad

Delicious, healthy and quick to put together.  Serve with toasted baguette slices brushed with olive oil and sprinkled with sea salt. 

Course Appetizer, Lunch, Salad, Side Dish
Cuisine canadian, PNW, West Coast
Keyword arugula, Balsamic Vinaigrette, Fig, Prosciutto, Salad
Total Time 15 minutes
Servings 4
Author Sabrina Currie


  • 4 c Arugula
  • 6 Figs, Quartered
  • 8 Slices Prosciutto
  • 1 c Fennel, Thinly Sliced
  • 4 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 Toasted Slices Baguette with Olive Oil and Salt Optional


  1. Mix together oil, vinegar, salt and pepper and set aside. 

    Balsamic Salad Dressing
  2. In each of four wide rimmed bowls, layer 1 cup arugula, 6 fig quarters, 2 slices of prosciutto torn into 2-3 pieces and 1/4 cup fennel.

    Or layer the salad ingredients on one long platter.

    Layered Fig Salad Ingredients
  3. Drizzle 1 1/2 tbsp dressing on each bowl or all the dressing on the platter if using, season with salt and pepper to taste and serve with toasts or bread if desired. 

    Fig, Fennel, Prosciutto Salad


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