Fig and Romaine Salad

Prep Time: 10 min
Cook Time: N/A
Total Time: 10 min
Servings: 4
  • 4 ripe figs, stemmed and cut in half
  • 8 slices prosciutto di Parma
  • 1 fresh mozzarella ball, cubed
  • 1 small head romaine lettuce, washed, dried, and torn into bite-size pieces
  • 4 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 tbsp balsamic vinegar
  • 1/2 teaspoon salt
      • Arrange the lettuce on a platter.
      • Wrap each fig half in a slice of prosciutto, placing them on the salad.
      • Arrange the mozzarella around the wrapped figs.
      • In a small bowl, whisk the olive oil, vinegar and salt together until an emulsion is obtained.
      • Pour over the salad. Serve at room temperature.



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Balsamic Vinegar

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