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.