Sweet, salty, creamy, and crunchy — this fig salad with blue cheese and crispy prosciutto hits every note your taste buds crave. Each bite brings a little burst of juicy fig, a tangy crumble of blue cheese, and a satisfying crisp from the prosciutto. Dressed with a balsamic glaze and nestled on a bed of fresh greens, it’s the kind of dish that feels fancy but takes barely any time to prepare. Trust me, you’re going to love this one.
Behind the Recipe
This salad was born from one of those “what’s in the fridge” moments that turned into a signature go-to. It started with a few ripe figs from the farmer’s market and a wedge of blue cheese that needed using up. I crisped up some prosciutto on a whim, tossed everything over greens, and finished it with a drizzle of balsamic glaze. One taste and I knew this would be a staple. It’s the kind of recipe you keep coming back to, especially when figs are in season.
Recipe Origin or Trivia
Figs have been celebrated for centuries, prized in ancient Greek and Roman kitchens for their sweetness and texture. Pairing them with salty or pungent ingredients, like cheese or cured meats, is a classic Mediterranean move. Prosciutto, an Italian dry-cured ham, has long been used in salads to add savory depth. Blue cheese, originally from France and Britain, brings a bold creaminess that balances beautifully with fruit. This salad is a fusion of those European traditions, wrapped up in a modern, fresh presentation.
Why You’ll Love Fig Salad with Blue Cheese and Crispy Prosciutto
This recipe is more than just a salad — it’s a flavor adventure.
Versatile: Serve it as a light lunch, a dinner starter, or a side at gatherings.
Budget-Friendly: A little goes a long way, and you can mix in pantry staples.
Quick and Easy: Takes just 15 minutes from start to plate.
Customizable: Add nuts, change up the cheese, or toss in your favorite greens.
Crowd-Pleasing: Unique and flavorful, it always impresses guests.
Make-Ahead Friendly: You can crisp the prosciutto and prep the dressing ahead.
Great for Leftovers: Pack it for lunch the next day with the dressing on the side.
Chef’s Pro Tips for Perfect Results
Want to make this salad a stunner every single time? Here’s how:
- Use ripe figs. They should be soft to the touch but not mushy — that’s when they’re sweetest.
- Don’t skip crisping the prosciutto. It adds an incredible crunch and salty contrast.
- Layer ingredients thoughtfully. Place the greens first, then figs and cheese, with prosciutto and drizzle last for the best texture.
- Chill your plate. Serving the salad on a chilled plate helps keep everything crisp and fresh.
- Add the glaze just before serving. This prevents the greens from wilting too soon.
Kitchen Tools You’ll Need
You won’t need much, just a few simple kitchen staples:
Sharp Knife: For slicing figs cleanly without squishing them.
Small Skillet: To crisp the prosciutto to golden perfection.
Mixing Bowl: For tossing greens and layering ingredients.
Tongs or Salad Forks: To gently mix or plate without bruising the ingredients.
Measuring Spoons: For precision with glaze and oil.
Ingredients in Fig Salad with Blue Cheese and Crispy Prosciutto
The beauty of this dish lies in its balance of textures and flavors. Here’s what you’ll need:
- Fresh Figs: 6 to 8 ripe figs, halved or quartered. Their natural sweetness is the star of the show.
- Mixed Greens: 5 cups (like arugula, baby spinach, or spring mix). A fresh, peppery base for all the toppings.
- Blue Cheese: ½ cup, crumbled. Adds creamy tang and boldness.
- Prosciutto: 6 slices, crisped. Brings salty crunch and depth.
- Walnuts: ⅓ cup, toasted. For nutty flavor and texture.
- Balsamic Glaze: 3 tablespoons. Adds a sweet and tangy finish.
- Olive Oil: 2 tablespoons, for a light drizzle over the greens.
- Salt and Black Pepper: To taste. Enhances all the other flavors.
Ingredient Substitutions
Sometimes you’ve got to work with what you have. Here are easy swaps:
Figs: Use fresh pear slices or grapes for a similar sweetness.
Blue Cheese: Try goat cheese or feta for a milder taste.
Prosciutto: Use crispy turkey slices or skip for a vegetarian version.
Walnuts: Pecans or almonds will do the trick.
Balsamic Glaze: Mix balsamic vinegar with a bit of honey and reduce.
Ingredient Spotlight
Figs: These little fruits are fiber-rich, subtly floral, and naturally sweet. When fresh, they add a luscious bite and gorgeous presentation.
Blue Cheese: Aged and flavorful, this cheese is creamy with just the right funk to contrast the fruit and nuts. It elevates the salad to gourmet status.
Instructions for Making Fig Salad with Blue Cheese and Crispy Prosciutto
This salad comes together faster than you think, and it’s always a showstopper. Here’s how to do it:
1. Preheat Your Equipment:
Place a small skillet over medium heat for crisping the prosciutto.
2. Combine Ingredients:
Wash and dry the figs and greens. Toast the walnuts in a dry pan until fragrant.
3. Prepare Your Cooking Vessel:
Add prosciutto slices to the preheated skillet and cook for 2–3 minutes per side until crispy. Set on a paper towel to cool.
4. Assemble the Dish:
In a large bowl or serving plate, lay down the greens. Arrange figs, crumble blue cheese over, scatter toasted walnuts, and top with broken pieces of crispy prosciutto.
5. Cook to Perfection:
No cooking required here — just make sure your prosciutto is golden and your figs are ripe.
6. Finishing Touches:
Drizzle olive oil and balsamic glaze over the top. Sprinkle a pinch of salt and a crack of fresh pepper.
7. Serve and Enjoy:
Serve immediately while the prosciutto is crisp and the salad is vibrant.
Texture & Flavor Secrets
This salad is a masterpiece of contrast. The soft, jammy figs melt into the creamy, bold blue cheese. The prosciutto crackles as you bite, while the toasted walnuts add a satisfying crunch. The balsamic glaze pulls everything together with sweet and tangy notes, making each bite layered and rich.
Cooking Tips & Tricks
Get the best out of your fig salad with these quick pointers:
- Toast the nuts for just a few minutes to enhance flavor.
- Let the prosciutto drain on paper towels to keep it crispy.
- Don’t overdress the salad — a drizzle goes a long way.
What to Avoid
These little missteps can hold your salad back. Here’s how to fix them:
- Using underripe figs: They’ll be bland and lack sweetness. Always go for soft, ripe ones.
- Overloading with blue cheese: A little is bold enough. Too much can overpower the figs.
- Assembling too early: The prosciutto will lose its crisp. Assemble just before serving.
Nutrition Facts
Servings: 4
Calories per serving: 320
Note: These are approximate values.
Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Make-Ahead and Storage Tips
You can absolutely prep parts of this salad ahead of time. Crisp the prosciutto and store in an airtight container. Toast the nuts and keep them dry. Slice figs right before serving to prevent browning. If making ahead, store everything separately and assemble just before eating to keep textures fresh.
How to Serve Fig Salad with Blue Cheese and Crispy Prosciutto
Serve this salad as a starter for dinner parties or alongside grilled chicken for a complete meal. It pairs beautifully with crusty bread or a bowl of creamy soup. You can also plate it on individual small plates for elegant presentation at gatherings.
Creative Leftover Transformations
Got leftovers? Here’s how to give them new life:
- Toss into a grain bowl with quinoa or farro.
- Wrap it in a whole wheat tortilla for a sweet-salty wrap.
- Add to a sandwich with extra greens and mustard.
Additional Tips
For extra flavor, try adding a sprinkle of chili flakes or fresh herbs like thyme. If serving for a crowd, layer it on a large wooden board for a rustic, elegant presentation. Always bring ingredients to room temp before assembling for the best flavor.
Make It a Showstopper
Presentation makes this salad shine. Arrange figs in a circular pattern, crumble the cheese in clusters, and break the prosciutto into delicate shards. Finish with an artistic zigzag of glaze and a sprinkle of microgreens for that fancy touch.
Variations to Try
- Fig and Goat Cheese Salad: Swap blue cheese for creamy goat cheese and add a drizzle of honey.
- Autumn Twist: Add roasted butternut squash or sweet potato cubes.
- Berry Fig Mix: Mix in blackberries or raspberries for a fruity medley.
- Vegan Version: Skip prosciutto and cheese. Add roasted chickpeas and avocado instead.
- Crunch Upgrade: Use candied pecans for a sweet crunch.
FAQ’s
Q1: Can I use dried figs instead of fresh?
A1: You can, but soak them in warm water for 10 minutes to soften. Fresh figs provide the best texture.
Q2: What kind of blue cheese works best?
A2: A milder blue like gorgonzola dolce works beautifully if you prefer less sharpness.
Q3: Can I prepare this salad the night before?
A3: You can prep components ahead, but assemble just before serving to keep everything crisp.
Q4: Is it okay to serve this warm?
A4: Yes, slightly warm prosciutto adds a lovely contrast to the chilled greens.
Q5: What greens work best for this salad?
A5: Arugula adds pepperiness, while spring mix offers a softer bite.
Q6: Can I make this without cheese?
A6: Definitely. Add avocado or toasted seeds for richness.
Q7: How do I store leftover figs?
A7: Keep them in a container in the fridge. Use within 1–2 days for best taste.
Q8: What wine pairs well with this salad?
A8: A crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs perfectly.
Q9: Can I double the recipe?
A9: Yes, just be sure to crisp prosciutto in batches to keep it crunchy.
Q10: Can I use store-bought balsamic glaze?
A10: Absolutely. It’s a great shortcut and still tastes delicious.
Conclusion
This fig salad with blue cheese and crispy prosciutto is one of those recipes that feels indulgent but is incredibly easy to whip up. With its perfect balance of flavors and textures, it’s guaranteed to become a favorite on your table. Whether you’re hosting guests or treating yourself, this one’s worth every bite.
Print
Fig Salad with Blue Cheese and Crispy Prosciutto
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook, Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This fig salad with blue cheese and crispy prosciutto is the perfect balance of sweet, salty, creamy, and crunchy. Tossed with toasted walnuts and drizzled in balsamic glaze, it’s a simple yet elegant dish that works for any occasion.
Ingredients
- 6 to 8 fresh figs, halved or quartered
- 5 cups mixed greens (arugula, baby spinach, or spring mix)
- ½ cup blue cheese, crumbled
- 6 slices prosciutto, crisped
- ⅓ cup walnuts, toasted
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a small skillet over medium heat.
- Wash and dry the figs and greens. Toast the walnuts in a dry pan until fragrant.
- Add prosciutto slices to the skillet and cook for 2–3 minutes per side until crispy. Set aside on a paper towel to cool.
- In a large bowl or serving plate, layer the greens. Top with figs, blue cheese, toasted walnuts, and crispy prosciutto pieces.
- Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
- Serve immediately while everything is fresh and crisp.
Notes
- Use ripe, soft figs for the best flavor.
- Crisp the prosciutto just before serving to maintain texture.
- You can prepare the nuts and prosciutto ahead of time, but assemble the salad fresh.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 12g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg