Fig Salad with Prosciutto, Buffalo Mozzarella, Chicken and Balsamic

Fig Salad with Prosciutto, Buffalo Mozzarella and Chicken with Balsamic Dressing. Recipes to Cook in November 2025. Copyright © 2025 Terence Carter / Grantourismo. All Rights Reserved.

Fig Salad with Prosciutto, Buffalo Mozzarella, Chicken and Balsamic

The fresh seasonal figs are the star of this fig salad with prosciutto, buffalo mozzarella and chicken with balsamic dressing. While you’ll sometimes see this Italian salad made with spiced stewed figs, if you’ve got juicy fresh figs the last thing you want to do is cook them. Serve this fig salad on its own as a light meal or as an appetiser or side salad as part of a Mediterranean feast.

Prep Time10

Cook Time0

Total Time10

Course: salad, appetiser, starter

Cuisine: Italian

Servings:

Calories: 467kcal

Author: Lara Dunston

Ingredients

2 cups baby rucola leaves also called roca, rocket and arugula
4 fresh figs cut into quarters
2 buffalo mozzarella balls drained, sliced into quarters
1 large chicken breast sliced, from leftover rotisserie chicken or poached chicken,
80 g prosciutto thin slices, around 8 pieces
1 tbsp extra virgin olive oil
2 tbsp fig balsamic glaze
½ tsp cracked black pepper
To garnish: fresh basil leaves

Metric - US Customary

Instructions

Assemble the salad: spread the baby rucola leaves out on a serving plate, and arrange the fresh figs, buffalo mozzarella slices, coils of prosciutto, and chicken breast slices on top.
Drizzle the extra virgin olive oil over the salad, especially over the fresh buffalo mozzarella, followed by generous drizzles of fig balsamic glaze. Grind on some cracked black pepper and garnish with fresh basil leaves.
Distribute the salad between plates or serve the salad at the centre of the table with sea salt and cracked black pepper, and bottles of extra virgin olive oil and fig balsamic glaze so guests can help themselves.

Nutrition