Grilled Black Fig and Burrata Salad is so easy! The combination of flavors in this salad makes for a delicious and interesting way to enjoy fresh black figs while they are in season. So, with just a few minutes and the right ingredients, you’ll have this salad on the table as either an accompaniment to a meal or as a meal itself!
Black figs are available in our area for many months from spring to winter. We try to eat a variety of fruits and vegetables, but easy preparation is key in my toot sweet life! What better way to enhance the mild flavor of figs than to grill them with pungent and sweet balsamic vinegar? Add the luscious creaminess of Burrata cheese and a few bits of grilled prosciutto, place all on a bed of field greens, and you have a different and delicious salad packed full of nutrients!
Here’s what you do:
- Wash and dry several black figs.
- Slice each fig in half.
- Spray a grill pan with non-stick cooking spray and heat on medium-high heat. Pour a small amount of balsamic vinegar into a bowl and set on the counter beside the grill pan.
- Place the figs on the grill pan, cut side up.
- With small spoon, drizzle balsamic vinegar over each fig half.
- Continue grilling figs for a few minutes, then turn over and grill the other side.
- Add a slice of prosciutto to the grill pan and cook until somewhat crispy. Remove both the figs and the prosciutto from the grill pan.
- Carefully tear the prosciutto into bite-size pieces (careful! It will be hot!).
- Put a cup and a half of field greens on each salad plate.
- Remove one Burrata cheese ball from its container.
- Slice Burrata cheese ball into fourths.
- Put one piece of the creamy Burrata cheese in the center of each plate.
Top each salad with 4 figs halves and several pieces of the torn prosciutto. Serve with additional balsamic vinaigrette, such as Newman’s Own Lite Balsamic dressing, if desired.
Here’s the recipe:
- 8 black figs, washed and cut in half
- Non-stick cooking spray
- ¼ cup of balsamic vinegar
- 1 slice prosciutto
- 1 ball of Burrata cheese, drained and sliced into fourths
- 6 cups of fresh field greens, washed and dried
- 4 tablespoons (divided) of Newman's Own Lite Balsamic dressing (optional)
- Slice the figs in half.
- Spray a non-stick grill pan with non-stick cooking spray and heat over medium-high heat.
- Place the figs on grill pan, cut side up.
- Drizzle with balsamic vinegar and continue to grill for a few minutes.
- With tongs, turn figs over and grill the other side for a few minutes.
- Add one slice of prosciutto to grill pan and cook both sides until slightly crispy.
- Remove figs and prosciutto from grill pan and set aside to cool.
- Place 1 and ½ cups of field greens on 4 salad plates.
- Add one quarter of the Burrata cheese to each salad plate.
- Add 2 figs (4 halves) to each salad plate.
- Tear prosciutto into pieces and divide among the 4 salad plates.
- Pass the dressing so that each person can add their own to taste.
(other recipes using black figs)
(other salad recipes)
- BBQ Chicken Salad
- Caprese Salad Roll-ups
- Classic Egg Salad
- Creamy Petite Pea Salad with Bacon and Cashews in Tomato Cups
- Crunchy Tuna Salad
- Easy Peasy Caprese Salad
- Fresh Mozzarella and Arugula Salad with Avocado
- Grilled Balsamic Chicken Salad
- Loaded Avocado Ranch Salad
- Mexican Caesar Salad
- Mexican Corn Salad
- Oriental Chicken Salad
- Spinach Salad with Brown Sugar Bacon and Candied Black Pepper Pecans
- Steak and Egg Salad
- Summer Berry Chicken Salad
- Taco Salad
- Tri-Colored Roasted Potato Salad
- Turkey and Avocado Salad with Craisins