Recipe

Fig, prosciutto and antipasti salad

  • 10 mins preparation
  • Serves 6
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Ingredients

Fig, prosciutto and antipasti salad
  • 12 slice (180g) prosciutto, chopped coarsely
  • 6 (360g) figs, halved
  • 300 gram marinated artichoke hearts, drained, quartered
  • 250 gram feta-stuffed baby red capsicums
  • 40 gram caperberries, rinsed, drained
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon fresh baby basil leaves

Method

Fig, prosciutto and antipasti salad
  • 1
    Divide prosciutto and figs among six serving plates. Top with artichokes, capsicums and caperberries.
  • 2
    Serve drizzled with combined vinegar and oil; season to taste. Sprinkle with basil.

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