Autumnal mozzarella, fig, and parma ham salad

Autumnal mozzarella, fig, and parma ham salad

Serves 2
Prep time 10 minutes
Cook time 1 minute
Total time 11 minutes
Allergy Milk, Tree Nuts
Dietary Gluten Free
Meal type Lunch, Salad
Misc Pre-preparable, Serve Cold
This is the ultimate autumnal jewel tone salad, that offers a tangy bite tempered with the soft milkiness of the mozzarella, the faint saltiness of the olives and parma ham, complemented by the peppery rocket and honey sweet taste of the figs


  • 4 pieces fresh figs (quartered)
  • 1 Large Ball of mozzarella di bufala (roughly torn into bite sized pieces)
  • 2 thin slices Parma ham (roughly torn)
  • 25g Toasted hazelnuts (roughly chopped)
  • 100g Mixed salad leaves (I used a mix of baby spinach, rocket (arugula), and watercress)
  • 1 Medium Carrot (grated)
  • 50g Beetroot (this can be fresh or pickled, I used pickled and quartered them)
  • 10 pieces Kalamata olives (left whole)
  • 1 tablespoon Balsamic vinegar (Decent quality)
  • 1.5 tablespoons Rapeseed oil
  • 1 heaped teaspoon Dijon mustard


Any type of bread is good with this, but I particularly like a crusty bread that you can break up into little pieces and scatter in to soak up the juices of the salad.


Step 1
First put the salad leaves in the bowl
Step 2
Layer all other ingredients over the salad leaves with the exception of the hazelnuts and dressing.
Step 3
Season the salad with sea salt and freshly ground black pepper.
Step 4
Scatter the hazelnuts over the salad.
Step 5
Using scissors, snip 1 to 2 leaves of fresh basil over the salad (optional).
Step 6
Finally whisk together the balsamic, rapeseed oil and dijon mustard and drizzle lighty over the salad.