Fig, prosciutto & antipasti salad

Fig, prosciutto & antipasti salad

A quick and classy salad.

PREP TIME 15 minutes | SERVES 6 

INGREDIENTS

• 12 slices prosciutto, trimmed, cut into two or three pieces
• 6 ripe figs
• ¼ cup green olives
• ¼ cup drained caperberries, rinsed
• 300 g marinated artichoke hearts, halved
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tbsp micro herbs
• Sliced, toasted bread

METHOD

ARRANGE prosciutto, figs, olives, caperberries and artichokes on a serving platter.

COMBINE vinegar and oil in a bowl and drizzle over the salad.

SERVE salad topped with micro herbs and a side of grilled bread.

FOOD TEAM TIP:  Get creative by adding baked camembert cheese, fresh grapes, sliced vegetables or crackers to this salad. Add more of any ingredient to serve more people.

Print Recipe

Fig, prosciutto & antipasti salad

Serves: 6

Prep Time: 15 minutes

Ingredients

• 12 slices prosciutto, trimmed, cut into two or three pieces
• 6 ripe figs
• ¼ cup green olives
• ¼ cup drained caperberries, rinsed
• 300 g marinated artichoke hearts, halved
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tbsp micro herbs
• Sliced, toasted bread

Instructions

1

Arrange prosciutto, figs, olives, caperberries and artichokes on a serving platter.

2

Combine vinegar and oil in a bowl and drizzle over the salad.

3

Serve salad topped with micro herbs and a side of grilled bread.

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ALSO SEE: Butterflied chicken with fig olive anchioade

Butterflied chicken with fig & olive anchoïade

Feature image: Aremedia