Fig, buffalo mozzarella and prosciutto salad

I have an obsession with figs, like a massive obsession. Anyone with a fig tree is my new best friend. I first came in contact with figs when I was little, my Mum was enjoying one and I wanted to know what this strange looking thing was – she informed me that it was called a fig and that I should try it for myself. Firstly, I was impressed that I could eat the skin – no peeling, no chopping, no fuss. Then I ate it and the world as I knew it changed (okay so that might be a little too much drama, but it certainly was delicious). One bite and I was hooked,  I’ve never looked back – they are my all time number one fruit.

So needless to say, when I shop unattended the trolley ends up with a few extra exotic items, and with figs currently in season I figured it would be rude not to support local growers by buying some – four in fact. Why four? Because figs are expensive, they require delicate hands when picked and delicate truck drivers when transported, so for $28 a kilo buying four suddenly becomes a glamorous occasion. So I had to use them for an equally glamorous dish, right?

This salad is all things that are right in the world. Lets start with the figs – perfect, why wouldn’t I want to eat one? The buffalo mozzarella – milky, cheese goodness at $10 a pop. Prosciutto – salty strips of cured perfection.

The perfect salad to impress, easy to prepare and even easier to eat. I would reason its my favourite combination of ingredients.

Serves 4 (or two if you’re like me and greedy)

Fig salad with buffalo mozarell and proscuitto

Fig salad with buffalo mozzarella and prosciutto

The list:

4 figs

4 slices quality prosciutto

1 buffalo mozzarella

green or purple basil

6 Tbs extra virgin olive oil

3 Tbs lemon juice

1 Tbs honey

sea salt

freshly ground black pepper


The method:

  1. Cut an ‘X’ on each fig – be careful not to cut all the way to the bottom and then gently lay out onto your serving plate.
  2. Weave strips of prosciutto around the figs and the rest of the plate.
  3. Tear pieces of the buffalo mozzarella over the top and rip over some basil.
  4. Mix the extra virgin olive oil, lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with dressing.


This salad is my absolute, all time favourite

This salad is my absolute, all time favourite

Great colours and flavours, please make sure you give this one a go

Great colours and flavours, please make sure you give this one your time

*Recipe sourced from Jamie Oliver


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