Fig Salad with Blue Cheese and Crispy Prosciutto

Between late July and early September, my North Carolina family lives in thrall to an abundance of fresh, juicy figs — the harvest from our five towering fig trees,” writes Alexandra Domrongchai. What began as casual backyard picking sessions with her mother has escalated to rooftop expeditions during which, equipped with specialized fig-picking sticks and buckets, they gather figs, driven by her mother’s desire to “compete with the birds.” 

The birds aren’t all they compete with. Like clockwork, strangers sneak into the yard in the early mornings. Family, birds, and trespassers, they’re all united by the knowledge that ripe figs are more than a mere sweet treat — they are a treasure to be cherished. 

Figs have sweetened our world for millennia, and they symbolize peace and fertility across various religions and cultures. But in the U.S., they are too often relegated to the sweet industrial paste found in Fig Newtons or used as supporting actors on a cheese plate. But their distinct, honeyed, nutty flavor deserves to take center stage — to star in desserts, braises, and salads. 

Here, fresh figs add refreshing flavors to the simplest salad. Juicy figs are mashed into the vinaigrette to amplify their luscious flavors throughout. Savory prosciutto slices are baked until crispy to balance the sweet, soft figs, while tangy blue cheese crumbles add a sharp twist. For a wow-worthy presentation, line a serving platter with fresh fig leaves before building the salad.

Notes from the Food & Wine Test Kitchen

Depending on your location, fresh figs can appear at farmers markets or grocery stores as early as June. However, most figs are in season from August through October. Fresh figs are also available online at melissas.com.

Suggested pairing

Try a crisp, berry-scented sparkling rosé with this salad, such as Ca’ del Bosco Franciacorta Cuvée Prestige Rosé Edizione.