Salty and Sweet, Healthy and Delicious Family Style Salad
This is one of my favourite ways to eat figs-in a fresh fig salad with Balsamic Vinaigrette. I love the play of sweet and salty with the sweet figs and salty prosciutto. Peppery arugula topped with a dressing of balsamic vinaigrette adds sweet-tart flavour that pulls this all together. Sitting out in the yard for dinner, I feel like I'm in Italy when I eat this <3
Delicious and Historical
Juicy and jammy, figs are luxurious and delicious. On their own and in desserts, jams, baked goods, in savory recipes or in this fresh fig salad. My favourite way to eat figs is fresh and they work so well in savoury salads.
Figs 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!
Figs Are Nutritious
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. These ancient fruits 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.
You Can Grow Your Own Figs-Even In Canada!
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.
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.
Tips For A Perfectly Balanced Salad
If you choose to omit the prosciutto in the fig salad, make sure you replace it with a salty component like shards of parmesan, crumbled feta or some salted nuts.
You can make it directly into 4 bowls or serve it family style on a platter at the table.
Fig and Prosciutto Salad
- 4 c Arugula
- 6 Figs, Quartered
- 8 Slices Prosciutto
- 1 c Fennel, Thinly Sliced
- 4 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 4 Toasted Slices Baguette with Olive Oil and Salt Optional
- Mix together oil, vinegar, salt and pepper and set aside.
- In each of four wide rimmed bowls, layer 1 cup arugula, 6 fig quarters, 2 slices of prosciutto torn into 2-3 pieces and ¼ cup fennel.Or layer the salad ingredients on one long platter.
- Drizzle 1 ½ tablespoon 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.