Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette
Fresh figs, arugula, basil, prosciutto, and burrata cheese, tossed with a delicious cherry tomato vinaigrette. Simple, delicious, and so perfect for summer!
Foto: Half Baked HarvestIngredients
5 servings
- 1/3 cup extra virgin olive oil
- 1 1/2 cups small cherry tomatoes
- 2 cloves garlic smashed
- 1 teaspoon crushed red pepper flakes, or to taste
- the rind from 1 lemon thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh oregano leaves
- kosher salt and black pepper
- 4 cups baby arugula
- 1 cup fresh basil leaves
- 8 fresh figs, quartered
- 8 ounces buffalo mozzarella or burrata cheese, torn
- 3 ounces thinly sliced prosciutto (I prefer crisping it)
Steps
1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind, balsamic, and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat and let cool slightly. 2. In a salad bowl, combine the arugula, basil, and figs. Top with torn burrata and prosciutto. Spoon the tomato vinaigrette over the salad. Serve immediately.
Nutrition Facts
Macronutrients
Calories334
Source: Half Baked Harvest
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