This salad is a celebration of figs, which, weather permitting, hit their peak at the beginning of autumn. Ripe figs should be yielding to the touch all over and should not be bruised or broken at the base. I try to buy ripe ones to enjoy immediately so I don’t have to refrigerate them; chilling them can kill their flavour and aroma. Feel free to add some protein in the form of sliced prosciutto to give this salad more “main-course energy” or to serve as part of a bigger spread.