Name: Tomatoes With Fig and Prosciutto
Yield: 4 servings
Ingredients: ¼ cup sherry vinegar or red wine vinegar; 1 Tbsp. honey; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 16 figs, torn; 1 lb. small or medium heirloom tomatoes, halved crosswise or sliced into ¼"–½"-thick rounds; ½ cup mint leaves, torn if large; Kosher salt; 2 oz. thinly sliced prosciutto

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Recipe notes