Fig, prosciutto & antipasti salad
A quick and classy salad.
PREP TIME 15 minutes | SERVES 6
INGREDIENTS
- 12 slices prosciutto, trimmed, cut into two or three pieces
- 6 ripe figs
- ¼ cup green olives
- ¼ cup drained caperberries, rinsed
- 300 g marinated artichoke hearts, halved
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp micro herbs
- Sliced, toasted bread
METHOD
ARRANGE prosciutto, figs, olives, caperberries and artichokes on a serving platter.
COMBINE vinegar and oil in a bowl and drizzle over the salad.
SERVE salad topped with micro herbs and a side of grilled bread.
FOOD TEAM TIP: Get creative by adding baked camembert cheese, fresh grapes, sliced vegetables or crackers to this salad. Add more of any ingredient to serve more people.
Fig, prosciutto & antipasti salad
Ingredients
- 12 slices prosciutto, trimmed, cut into two or three pieces
- 6 ripe figs
- ¼ cup green olives
- ¼ cup drained caperberries, rinsed
- 300 g marinated artichoke hearts, halved
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp micro herbs
- Sliced, toasted bread
Instructions
Arrange prosciutto, figs, olives, caperberries and artichokes on a serving platter.
Combine vinegar and oil in a bowl and drizzle over the salad.
Serve salad topped with micro herbs and a side of grilled bread.
Made this fig, prosciutto & antipasti salad? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Butterflied chicken with fig olive anchioade
https://www.foodandhome.co.za/recipes/butterflied-chicken-with-fig-olive-anchioade
Feature image: Aremedia
