Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summery salad of fresh figs, arugula, and burrata cheese with prosciutto, dressed in a bright cherry tomato vinaigrette. Light, elegant, and perfect for warm-weather entertaining.
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Nutrition & ingredients
Ingredients
serves 5- 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)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 528mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 236mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.