Southern Fig Balsamic Salad Dressing with Prosciutto, Burrata, and Fresh Basil

We have dozens of fig trees we planted years ago, because of our love for this indulgent fruit! One of our favorite unexpected ways to utilize our fig preserves is as a salad dressing base! Prosciutto, burrata, fresh basil and arugula shine when dressed with this simple yet refined recipe.

Dressing Ingredients

  • 1/3 cup Olive Oil 

  • 2 Garlic Cloves | smashed 

  • 1 tsp Red Pepper Flakes 

  • Rind of 1 lemon | thinly sliced

  • 1 tbsp Balsamic Vinaigrette

  • 1 tbsp Fresh Oregano

  • 2oz Fig Preserves 

  • Sea Salt + Black Pepper | to taste

Salad Ingredients

  • 4 cups baby arugula

  • 1 cup fresh basil leaves

  • 8 fresh cherry tomatoes 

  • 8oz burrata cheese | sliced 

  • 3oz prosciutto | thinly sliced

A jar of our fairytale fig preserves on marble


In a salad dressing bottle add olive oil, garlic, crushed red pepper flakes, oregano, lemon rind, balsamic, fig preserves and a pinch of salt + pepper. 

Shake well.

In a salad bowl, combine the arugula, basil, and cherry tomatoes.  

Top with torn burrata and prosciutto. Spoon the fig vinaigrette over the salad. 

Serve immediately.

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.