A quick and classy salad perfect for the midweek lunch or dinner.
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
1
Arrange prosciutto, figs, olives, caperberries and artichokes on a serving platter.
2
Combine vinegar and oil in a bowl and drizzle over the salad.
3
Serve salad topped with micro herbs and a side of grilled bread.
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.