Grilled Figs, Prosciutto and Arugula Salad Recipe

Name: Grilled Figs, Prosciutto and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 8 each figs freshly halved; 8 each prosciutto thin slices; 8 cups arugula (roquette); 1/2 cup gouda cheese shaved with a vegetable peeler, or shredded; 1 each sweet red bell peppers, roasted diced; 4 tablespoons basil freshly sliced; 4 tablespoons olive oil, extra-virgin; 1 1/2 tablespoons red wine vinegar; 1/2 tablespoon balsamic vinegar; 1 small garlic cloves minced, optional; 1 x salt and black pepper to taste

Servings: persons

1 teaspoon olive oil
8 each figs freshly halved
8 each prosciutto thin slices
8 cups arugula (roquette)
1/2 cup gouda cheese shaved with a vegetable peeler, or shredded
1 each sweet red bell peppers, roasted diced
4 tablespoons basil freshly sliced
4 tablespoons olive oil, extra-virgin
1 1/2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
1 small garlic cloves minced, optional
1 x salt and black pepper to taste

1
In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.
2
Add the halved figs, cut side down, prosciuttos, and cook for 3 to 5 minutes, until figs are nicely browned and caramelized, and prosciuttos are nicely curled.
3
Remove from the heat and set aside with the figs' cut sides up.
4
Whisk together all the dressing ingredients in a bowl until well blended.
5
In a large bowl, gently toss the arugula with 23 of vinaigrette until well coated.
6
Divide the arugula among the serving plates.
7
Place 4 halved figs, 2 prosciuttos, and 2 tablespoons of cheese over each bed of greens.
8
Drizzle with remaining vinaigrette.
9
Serve.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 8 each figs freshly halved, 8 each prosciutto thin slices, 8 cups arugula (roquette), and more.

Yes, Grilled Figs, Prosciutto and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Figs, Prosciutto and Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions