Prosciutto Salad with Figs, Buffalo Mozzarella and splash of Fig Vino Cotto

Prosciutto Salad with Figs, Buffalo Mozzarella and splash of Vino Cotto
This is a delicious seasonal salad at it’s best.  Simply buy good quality ingredients and you will enjoy it’s flavours and simplicity.
Instead of figs you can substitute this salad with seasonal peaches.

Serve 4

½ Italian sourdough bread, cut into cubes, crust removed
2 tbsp finely grated Parmigiano-Reggiano cheese
2 tbsp finely grated lemon rind
100g wild rocket (salad mix of your choice)
4 ripe figs, cut into quarters
300g (5 small) buffalo mozzarella or fiore di latte, coarsely torn
12 thin slices of prosciutto, coarsely torn
1 cup fresh basil leaves, torn
1 cup fresh mint leaves, torn
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
3 tbsp Fig Vino Cotto or Original Vino Cotto


Preheat oven to 180C.

In a bowl, whisk 2 tbsp of oil, cheese and lemon rind.  Season to taste.  Add the bread cubes and gently toss with your hands to coat the bread.

Scatter the bread cubes on a baking tray lined with baking paper and bake for 8-10minutes or till golden and crispy.  Stir occasionally.

Using a large platter, scatter the bread cubes on the plate.  Add the rocket, figs, mozzarella, prosciutto and herbs.  Give the salad a gently toss.  Season to taste.  Drizzle extra oil and vino cotto and give the salad another toss to combine.  Serve.


Buy the Vino Cotto you need for this recipe online. Click here.