Sweet, salty, and creamy, this Fig, Ricotta and Prosciutto salad is the perfect balance of textures and flavors.
it is a salad that feels elegant and special, but it takes just a few minutes to put together. Making it perfect for effortless entertaining or a light lunch. Add some bread and a good friend and you have the perfect girls lunch!
I think it is the balance of flavors that makes this salad so perfect. The salty prosciutto with the sweet figs works so well and then they are balanced by the creamy ricotta. You can serve this up as a simple lunch for two or make a big platter for a crowd!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Figs: You want figs that are soft and juicy. If there is a choice go for a firmer fig as they will soften in the oven. Any variety of fig works for this salad; I go with whatever looks best at the grocery store. You'll find that the season will dictate what varieties you can find at the store!
Prosciutto: Most grocery stores sell good quality prosciutto these days. (Although the best is always from an Italian delicatessen! But I don't visit them often and I still love this salad with supermarket prosciutto. It is an expensive ingredient by weight, but you don't need a large amount and it is sliced paper thin. It is best served at room temperature so get it out of the fridge 30 minutes before you want to eat the salad.
Ricotta: This is a wonderfully mild, creamy yet crumbly cheese. I often make my own which is far easier than it sounds, I promise. You can have a look at my homemade ricotta recipe here. But for store bought, always by the full fat one, the low fat are awful both in taste and texture. You don't use a lot of it so go for the good stuff! Make sure you buy regular ricotta rather than the smooth spreadable kind. (Aussie tip: go for the one you can buy at the supermarket deli counter, it is creamy yet crumbly. Avoid prepackaged ricotta, especially Perfect Italiano it has a weird texture and the flavor is just not right.)
Extra Virgin Olive Oil: Go for the best quality one you can afford. There are very few ingredients in this salad so you really taste the ones that are there. Pick an oil that you love the taste of. You could also go for an infused olive oil, lemon, truffle or chili would be nice.
Rosemary: Go for fresh rosemary, dried would be a disaster here. If you don't have rosemary then you could use thyme leaves or some basil leaves.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- When buying figs go for ones that look plump and just starting to soften. Be carefully pushing them, just a gently touch will tell you if they are soft enough or not. If you see wrinkles and marks on the skin then don't pass them by. They will be the sweetest figs! Also if you find figs that have a dewy sticky residue seeping from the bottom, then that is the fig! It is at the perfect point of ripeness and should be eaten that day.
- If you are buying your figs in advance go for slightly under ripe figs and let they sit at room temperature. They will slowly ripen. Perfectly ripened figs should be kept in the fridge and used the same day.
- If your figs are in the fridge, remove them at least 30 minutes before you start making the salad so they have a change to come to room temperature.
- If your figs aren't quite ripe enough. You can cut them and then heat them gently in the oven for 5-10 minutes to intensify the sugars in them.
- Prosciutto is a cured ham that is sliced paper thin, it can stick to itself so most delis will layer it between paper. Keep it wrapped in the paper in the fridge and remove it when you start prepping the figs. Like figs prosciutto is best served at room temperature, so get it out 30 minutes before starting the salad.
- Like I mentioned above, please buy a full fat ricotta. The reduced fat ones are powdery and dry and will ruin your salad.
Why Is This Recipe Special?
I developed this recipe in 2016 as a way to use the abundance of figs we had on our tree. It was a quick and easy lunch to share with a dear friend. And I have made it for so many lunch dates since. It is a great recipe for assembling at someone else's house. You can take the ingredients and make it when you want to eat.
- It uses very few ingredients.
- It is quick and easy to make.
- It is perfect as a lunch, brunch or even an appetizer.
- It looks beautiful and we do eat with our eyes first.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can swap the ricotta for a different cheese. Goats cheese is great choice, it adds a little extra saltiness but still has the wonderful creamy texture. Or a buffalo mozzarella is milky and mild. Both work beautifully with the figs and prosciutto. Sliced brie is also delicious but it is harder to make the salad look beautiful.
- If you can't find prosciutto you can use a thinly sliced Spanish Serrano or mix it up and use thinly sliced ham from your holiday ham.
- If you don't eat pork, you could go for a beef bresaola or some duck prosciutto.
- If you want to make the salad a little more substantial, have a bed of arugula/rocket on the bottom of your plate and arrange the fig, ricotta and prosciutto on top.
- The crunch of nuts would be great with this salad. Some toasted pine nut would be lovely as would some walnuts.
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FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
I would go for heating the figs slightly with a little drizzle of honey or a sprinkle of brown sugar. They will need 5-10 minutes in a 350ºF/180ºC oven.
You can definitely use less ham, you can also pull the prosciutto into smaller pieces so that there is less in each mouthful. To balance the saltiness drizzle the whole salad with a little honey.
I wouldn't. The dish takes a few minutes to put together and is best made fresh. If you want to get yourself organised in advance, Chop the figs and have the ricotta crumbled and ready.
They will keep but I would use them within 24 hours as the figs don't last. One of the best ways to use leftovers of this salad is to stuff it into sliced baguette with some arugula/rocket leaves and make an awesome sandwich!
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Fig, Ricotta and Prosciutto Salad
This salad makes the perfect lunch or appetizer. It needs little more than some good crusty bread or some soft focaccia.
If you would like to have this as part of a main meal, then the salad is great for adding to a grilled chicken breast especially if you add some arugula/rocket to the plate.
It also works well as part of a grazing table with olives, cheese and other antipasto.
What to drink with Fig, Ricotta and Prosciutto Salad
Personally I love this with a glass of prosecco, but I love most things with prosecco!
Look for a wine that is light and fresh to balance the salty sweetness of the dish. A crisp Sauvignon Blanc would be perfect, especially one form New Zealand which are citrus heavy, perfect for balance the dish. Or go for a classic French rose, they are light and easy to drink and won't overpower the salad.
If you prefer a red wine then go for a light Pinot Noir or Grenache. They are both soft and low in tannins so they won't overpower the delicate flavor balance in the salad.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Fig, Ricotta and Prosciutto Salad, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Fig, Ricotta and Prosciutto Salad
Ingredients
- 8 ripe figs (Note 1)
- 8 slices prosciutto (Note 2)
- ¾ cup fresh ricotta (Note 3)
- 1 fresh rosemary spring (Note 4)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- black pepper
Instructions
- Cut the figs into quarters and arrange them on a large platter or plate. Gently rip your prosciutto into long slivers and twist and twirl it around the figs.8 ripe figs8 slices prosciutto
- Dot the salad with the fresh ricotta.¾ cup fresh ricotta
- Finely chop the fresh rosemary leaves. Sprinkle this over your platter, drizzle with the extra virgin olive oil and honey. Sprinkle with black pepper and serve.1 fresh rosemary spring1 tablespoon extra virgin olive oil1 teaspoon honeyblack pepper
Notes
- You want figs that are soft and juicy. Any variety of fig works for this salad go with whatever looks best at the grocery store. You'll find that the season will dictate what varieties you can find at the store!
- Most grocery stores sell good quality prosciutto these days. It is best served at room temperature.
- Always by the full fat ricotta, the low fat ones are awful both in taste and texture. Make sure you buy regular ricotta rather than the smooth spreadable kind.
- Go for fresh rosemary, dried would be a disaster here. If you don't have rosemary then you could use thyme leaves or some basil leaves.
Nutrition
Nutrition is per serving
John @ heneedsfood says
This is one of the most wonderful combinations of ingredients. Figs, prosciutto and some kind of cheese. I agree with you - this needs to be in all of our lives!
Shihoko Ura says
Looks amazing and am sure it is delicious too. I love all ingredients, they are my favourite<3 Pinned and shared 😀
Dorothy Dunton says
Hi Claire! We have a fig tree but it will be a while before it produces. Now I know just what to do with them! I hope your week improves! I had a great day yesterday, Nagi and Kevin called me! I finally got to "meet" them!! They are both such caring and funny people! It was the highlight of my month! 🙂
Claire McEwen says
I have a fig tree too Dorothy 🙂 It was badly burnt in the fire, but it fought back and this year it did some fruit. We are coming to the end of the season here in Australia.
Oh wow!!!! I bet that was amazing!!!! I am still hoping to meet up with Nagi in Sydney...one day!
Dannii @ Hungry Healthy Happy says
We always make this as a starter when we are having Italian night. It always goes down well.
Claire McEwen says
It is such a wonderful way to start a meal, or as a lunch with bread.
Perfect for Italian night 🙂
Nancy | Plus Ate Six says
Good friends, sparkling wine and good food - the holy trinity of life 🙂
Claire McEwen says
I couldn't agree more Nancy 🙂
Shelby says
I agree that is beautiful! I could happily sit down and relax on a Friday night with some wine and this! Gorgeous photos (and I would love to make my own ricotta too!)
Claire McEwen says
Thank you Shelby 🙂
Have a go at the ricotta it is so simple and tastes delicious.
Elizabeth @ SugarHero.com says
This is my first time visiting your blog, and holy moses, lady, your pictures are gorgeous! This salad sounds so amazing and I can't wait for figs to come into season here so I can try it!
Claire McEwen says
Oh thank you so much Elizabeth!!! That is lovely to hear 🙂
We are getting towards the end of fig season here in Australia. My fig tree is starting to look a little sad. Hope you enjoy it!
jayne says
Claire what a wonderful and elegant salad! Absolutely perfect with a glass of champagne and a chat with a good friend
Claire McEwen says
Thank you Jayne 🙂