Like melon and prosciutto but better.
1 Tbsp. extra-virgin olive oil, plus more for drizzling1 lb. small or medium heirloom tomatoes, halved crosswise or sliced into ¼"–½"-thick roundsWhisk vinegar, honey, and 1 Tbsp. oil in a large bowl to combine. Add figs, tomatoes, and mint, season with salt, and toss gently to combine.
Transfer salad to a platter and spoon any excess dressing in bowl over. Tuck prosciutto around; drizzle with more oil.
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