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Tomato, Fig, and Prosciutto Salad

Tomato, Fig, and Prosciutto Salad

Tomato, Fig, and Prosciutto Salad. Bon Appetit magazine calls this salad “a riff on melon and prosciutto.”

Tomato, Fig, and Prosciutto Salad

Print This Recipe Total time Yield Source Adapted from Bon AppetitPublished
Tomato, Fig, and Prosciutto Salad

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.