figs-proscuitto-basil

Here in Corfu, the fresh figs are falling from the trees. In an effort to find a delicious use for them, I came across this recipe that Jamie Oliver called, “The Easiest, Sexiest Salad in the World.” Well, I like easy and I like sexy…so it was hard to resist.

I used an olive oil that had a pretty strong flavor and the instead of the lemon, I might try an aged balsamic next time. Or, perhaps even better yet, just a drizzle of balsamic reduction over the top instead of the suggested dressing. The basil we have here has tiny little leaves as you see in the photo but chopped fresh basil of any kind will do.

[Side Note: Today I accomplished something I have wished to do for 3 years. I took a video of a woman making fresh cheese and custard phyllo pies. It is awesome to watch how she swings the phyllo in the air. Like the excitement of homemade pizza times 100. I will work to figure out how to post videos... stay tuned!]

Fig Salad with Prosciutto, Fresh Mozzarella and Basil
from Jamie Oliver… in his words

One thing I do is to criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever …’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, a tablespoon of good honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it’s pretty damn sexy.

PS It’s a good idea to have some spare bread on the table to mop up the juices – always a treat.

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10 Responses to “Figs with Prosciutto, Mozzarella and Basil”

  1. Kirsten Says:

    That looks amazing! I have a cantaloupe on the counter and prosciutto in the fridge, and I’m thinking they’ll make decent stand-ins until I can get my hands on some figs.

  2. Elizabeth Says:

    This looks wonderful! I’ve been obsessed with figs this summer, pairing them with all sorts of cheese (blue cheeses certainly are a nice compliment). I’ve been reading your blog for the last few weeks and I love it. I made zucchini fritters inspired by yours last weekend. Keep up the delicious cooking!

  3. Kelly D. - ThreeLittleApples Says:

    Oh yay! I was hoping you would be able to get the phyllo dough on video :) My husband and I are trying to plan our first visit to Greece this coming spring, so I will be stalking your next few posts for many reasons :)

  4. MsGourmet Says:

    Tail end of winter here in Melbourne and I am so hanging out for fresh figs!

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  7. Jennifer Says:

    This salad is gorgeous and seems to quench both salty and sweet cravings with equal measure.

  8. Nicole Says:

    The flavors used in this recipe sound so good! I’m a fan of salty/sweet, and the saltiness of the prosciutto paired with the sweetness of figs is right up my alley! I actually work with Del Monte, and we have superfruit and citrus bowls out that are great for recipe use. The fruit comes pre-peeled and ready to use, and they’re affordable! If you visit our website, you can browse through different recipes and pick up some coupons while you’re there. Try the mango chicken stir fry, it’s delicious! Enjoy :)

    http://bit.ly/qYT4q

  9. Prosciutto Wrapped Figs and a Winner! Recipe | Guilty Kitchen Says:

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  10. Mango and Prosciutto Salad Recipe | Guilty Kitchen Says:

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