Tomatoes, figs, and prosciutto jumbled together then drizzled with a sweet hit of honeyed-up vinegar. It makes a lovely sticky, sweet, salty, summer salad. Because I haven’t really been cooking much lately I decided that this luscious trio would make a delicious post too.
The combination may seem simple. Maybe even too simple. But it’s where my head has been these recent dog days of summer. So that’s worth at least a few sentences, don’t you think?
I like to put together tastes and textures in small but perfect bites. Today’s combination features prosciutto. Sleek, sweet-salty, satiny prosciutto is hard for me to resist when it’s elegantly paired with something equally succulent. That’s what I was thinking when I sat down to write this post. That’s also when I probably began to overthink this post.
Tomatoes, Figs, and Prosciutto
What I mean is I didn’t automatically decide on tomatoes, figs, and prosciutto. I almost chose avocados in place of the figs you see on my plate. Avocados have a rich full-mouth feel that is the very definition of luscious. Especially when sitting next to the bright summer sweetness of vine-ripened tomatoes. However, there’s an element of jeopardy to buying an avocado: you’re never quite sure you’re getting a good one until you get inside. Especially as the summer wears on.
Seasonal issues aside the real reason I nearly included avocados in this salad is that they’re so dadgum popular. I like to give folks what they want every now and then. Did you know there are more than 11 million Instagram posts tagged #avocado? That’s a lot of guacamole!
More overthinking began when I decided that avocados didn’t need my help on their quest for worldwide domination. So I began to (over) think of a substitute.
Figs came to mind. They’re a no-brainer next to prosciutto and really red tomatoes just add to the visual appeal.
Besides, figs are like avocados in more ways than one: they must be handled gently and they don’t respond well to complicated preparations. Also, they both have soft flesh that elevates any of the coarser textures they’re often paired with (I’m looking at you Mr. tortilla chip).
#Figs has one more thing in common with #avocado. It shows up a respectable 800,000 times (and counting) on Instagram. GREG
Ingredients
- ¼ cup sherry vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 16 ripe fresh figs (cut in halves or quarters depending on size)
- 16 golf ball size ripe fresh tomatoes (cut in halves or quarters depending on size)
- 1–2 pinch fine sea salt
- 3 ounce thinly sliced prosciutto
- 1 big handful fresh mint leaves (to taste)
Directions
Whisk vinegar, honey, and 1 tablespoon oil in a large bowl to combine. Add figs and tomatoes. Season with salt, and toss gently to combine.
Transfer to a platter and tuck prosciutto slices and mint leaves attractively around the salad; drizzle with more oil. Serve immediately.
Really beautiful, Greg. #noneedforavocados 😉
The dish is decorated so beautifully. I’ll make it! Thanks for the recipe!
This does look like a perfect bite! Those figs are the deepest red! So beautiful.
What a better looking dish. I bet the acidity of the tomatoes worked well with the figs too.
A beautiful trio for sure. I am one of the avocado lovers, but give a bit more love to the fig — because it is ONLY available in season. Avocados appear year-round despite their quality. They, too, have a season… right? Love the honeyed vinegar…
I can do this, thanks Greg and I love figs and prosciutto.
I’m glad you went with figs instead of avocado. I like avocado OK, but it’s really not a favorite of mine. So while I’ll eat it, I’ll almost never use it as an ingredient. Weird, I know. Anyway, this is a terrific trio of flavors. Hashtag or no. (I’m with Mimi — I don’t really do those.) Good stuff — thanks.
That is gorgeous! And really beautiful prosciutto. I’ve never used a hashtag…