Tomatoes with Fig and Prosciutto

Name: Tomato Salad with Fig and Prosciutto
Yield: 4 servings
Ingredients: ¼ cup sherry vinegar or red wine vinegar; 1 Tbsp. honey; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 16 figs, torn; 1 lb. small or medium heirloom tomatoes, halved crosswise or sliced into ¼"–½"-thick rounds; ½ cup mint leaves, torn if large; Kosher salt; 2 oz. thinly sliced prosciutto

By Andy Baraghani

July 9, 2019

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Recipe information

Yield
4 servings

Ingredients

¼ cup sherry vinegar or red wine vinegar

1 Tbsp. honey

1 Tbsp. extra-virgin olive oil, plus more for drizzling

16 figs, torn

1 lb. small or medium heirloom tomatoes, halved crosswise or sliced into ¼"–½"-thick rounds

½ cup mint leaves, torn if large

Kosher salt

2 oz. thinly sliced prosciutto

Preparation

Step 1
Whisk vinegar, honey, and 1 Tbsp. oil in a large bowl to combine. Add figs, tomatoes, and mint, season with salt, and toss gently to combine.
Step 2
Transfer salad to a platter and spoon any excess dressing in bowl over. Tuck prosciutto around; drizzle with more oil.

TagsSalad Italian European Tomato Vegetable Fig Fruit Prosciutto Ham Meat Summer Quick Easy Weeknight Meals Starter Side Dairy Free Gluten Free Nut Free Dinner Bon Appétit

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