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Summer Fig Salad with Salsa Verde

Updated: Apr 11, 2023

A juicy bold combination of seasonal ingredients.

Is there anything better than biting into a perfectly ripened fruit?

Consider making this for your next dinner party or potluck BBQ. Something this fresh and juicy will be sure to get your friends talking and asking for the recipe.

The best motto for cooking is to source the high quality ingredients and keep the rest simple. Make this salad in the summer when figs and plums at the height of their season and are the most flavorful.

Start small when sourcing produce. Your local farmers market offers varieties of figs and plums that may not be available at your supermarket. Not to mention many farmers allow you to taste samples of the fruit before you buy to ensure you are purchasing something you will LOVE.

Make this salad with the almonds salsa verde recipe below or check out our pistachio salsa verde recipe

Fig & Pluot Salad with Prosciutto and Salsa Verde

Yield: 3 to 6 servings


6 Pluots

6 Mission figs

6 Kadota figs

2 baby fennel

6 oz prosciutto

1 lemon

aleppo chili flake (for garnish)

Almond Salsa Verde

Yield: 1 cups

1 cups almonds, toasted and rough chopped

1/2 cup parsley leaves loosely packed (1/2 bunch)

1 TBSP Marjoram

1 medium shallot, brunoise


  1. In a small bowl macerate shallots in the red wine and sherry vinegar, set aside for 10 minutes to soften. then strain and discard vinegar.

  2. Thin slice the baby fennel on a Mandoline, add to a small mixing bowl and toss with salt and lemon, set aside.

  3. Finely chop the parsley and marjoram, if you have a mortar and pestle pound the herbs into a paste. In a small mixing bowl combine the almonds, herbs, and macerated shallots. Sprinkle with a pinch of maldon salt and stir in the olive oil.

  4. Salsa should be chunky and spoonable. To thin add more oil.

  5. Cut plums or pluots in half and remove the pits. Cut figs in half and arrange the on a serving dish with the pluots.

  6. Nestle the prosciutto in between the clusters of fruit, and place clusters of the shaved fennel on the plate. Spoon the salsa verde over everything and garnish with aleppo chili flake.


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