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!

⏱ 25 menit 🔨 Persiapan 10mnt 🔥 Masak 15mnt 📊 Sedang 🍽 5 porsi 👁 51
Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette

Bahan-bahan

5 porsi

Langkah-langkah

  1. 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. 

Nutrisi per porsi

334kcal

💰 Estimasi Harga

Total Bahan
Rp 15.000
Per Porsi
Rp 3.000/porsi
🏠 Lebih Hemat
~Rp 30.000 dari beli jadi!
📋 Rincian Harga Bahan (23% bahan terdeteksi)
BahanJumlahSubtotal
extra virgin olive oil 0.3333333333333333 cup -
small cherry tomatoes 0.5 cups Rp 600
garlic smashed 2 cloves Rp 8.000
crushed red pepper flakes 1 teaspoon -
the rind from 1 lemon thinly sliced 1 l -
balsamic vinegar 1 tablespoon -
fresh oregano leaves 1 tablespoon -
kosher salt and black pepper - -
baby arugula 4 cups Rp 6.400
fresh basil leaves 1 cup -
fresh figs 8 -
buffalo mozzarella or burrata cheese 8 ounces -
thinly sliced prosciutto 3 ounces -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette

Bahan-bahan:
  • 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)

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