Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
Recipe information
Yield
4 servings
Ingredients
¼ cup sherry vinegar or red wine vinegar
1 Tbsp. honey
1 Tbsp. extra-virgin olive oil, plus more for drizzling
16 figs, torn
1 lb. small or medium heirloom tomatoes, halved crosswise or sliced into ¼"–½"-thick rounds
½ cup mint leaves, torn if large
Kosher salt
2 oz. thinly sliced prosciutto
Preparation
Step 1
Whisk vinegar, honey, and 1 Tbsp. oil in a large bowl to combine. Add figs, tomatoes, and mint, season with salt, and toss gently to combine.
Step 2
Transfer salad to a platter and spoon any excess dressing in bowl over. Tuck prosciutto around; drizzle with more oil.
