- Dish type
Buffalo mozzarella and figs combine for a lovely summer starter. The mozzarella is marinated in a simple olive oil-lemon dressing and served with fresh mint.
1 person made this
- 225g buffalo mozzarella, thinly sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 pinch salt and freshly ground black pepper to taste
- 1 clove garlic, crushed
- 8 small fresh black figs, halved lengthways
- 4 leaves fresh mint, finely chopped
MethodPrep:10min ›Extra time:2hr marinating › Ready in:2hr10min
- Combine mozzarella cheese, olive oil, lemon juice, garlic, salt and pepper in a resealable plastic bag. Seal and chill in the fridge for 2 hours, turning mozzarella occasionally in the marinade.
- Arrange mozzarella and figs on a serving dish. Drizzle with marinade to taste. Sprinkle fresh mint on top.
Reviews & ratingsAverage global rating:(1)
Fig Mozzarella Salad
With the Corona Virus around it best to eat healthy and exercise regularly. Therefore we decided to make a simple and healthy snack to fight this virus – Fig and Mozzarella Salad.
This Fig and Mozzarella salad is going to become your new favorite twist on a classic Caprese salad. This is a Fig Caprese! Yes, we are talking figs with cheese. The ripe fresh figs replace the tomatoes, making this a fruity yet savory addition to your dinner table. What could be better than ripe figs, fresh mozzarella, good olive oil and fragrant basil? A perfect lunch or light dinner.
What is a Caprese Salad?
A Caprese salad is a classic Italian salad. It is made with fresh tomatoes, fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and great olive oil. Here the tomatoes have been replaced with sweet ripe fresh figs!
I know it sounds a little crazy but replacing the tomatoes with figs really does work so well. And if we think about it, a tomato is a fruit, a fig is a fruit so it isn’t too weird! The sweetness of the fig works so well with the basil and the bite of the olive oil. And creamy fresh mozzarella makes everything better!
Which mozzarella to use in a Caprese Salad?
Caprese salad has just 5 ingredients: Tomatoes, mozzarella, basil, olive oil, sea salt. So it stands to reason that with so few ingredients that you want them to be the best they can be.
For this reason pick a fresh mozzarella that is packed in water. The texture and taste will be worth it. Also allow your mozzarella cheese to come to room temperature before you eat it, this will change the taste and texture.
You can buy fresh mozzarella in bags or pots of water. Which actually isn’t water at all, it is whey. The whey is designed to keep the mozzarella moist so that it still has the soft milky texture.
Remember to season your salad!
Even the best olive oil you have you couldn’t complete the aroma of this salad without the help of salt. I know salt gets a bad rap these days but there is no substitute for it here! Salt isn’t just about adding a salty taste to our food it actually makes foods taste more of themselves. For us we uses the sea salt adds a crunch to what is otherwise quite a soft salad. Use coarse sea salt to really add texture to the dish.
We also complete the salad with the freshly grounded black pepper. What I will say is that freshly cracked black pepper straight from a grinder is 10,000% better than dusty pepper from an old spice jar – just saying.
I love this salad as simple as it is, served as a refreshing starter or a light meal. But a couple of sweet Parma ham slices, an extra bunch of arugula and some toasted rustic bread, will make it well-balanced dinner too.
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #byplaincanvas! Looking at your pictures always makes me smile *and super hungry*!
Figs: for my salad, I used a combination of tiger figs and Adriatic figs. Other varieties that are sweet and perfect for salad include Black Mission figs and Kadota figs. Pick figs that are soft to touch as they tend to be ripe and sweet. A very firm fig is not ripe and will not ripen further.
Mozzarella: my favorite mozzarella is mozzarella di bufala. It has a wonderful soft, semi-elastic texture. Simply tear up a large ball of mozzarella into bite size pieces. If you can’t find mozzarella, burrata makes a wonderful substitute.
Olive oil: Look for an excellent cold-pressed, extra virgin olive oil with a bit of a bite.
Jammy, sweet figs, creamy mozzarella, and herby basil create a symphony of flavor. This fig caprese salad is incredibly quick and simple to make and you’ll have a delicious meal in less than 5 minutes. While figs are in season, I will be making this salad from summer until fall.
Your Caprese Salad Doesn't Need Tomatoes
Confession: I hate raw tomatoes. It's something about the seedy, watery texture and the acidic flavor that just doesn't work for me. They're fine when they're cooked—roasted, blitzed into tomato sauce, or in soup primed for grilled cheese dunking—but I've never appreciated an heirloom tomato salad. I've tried to make myself appreciate Caprese salads, because any salad that is ⅓ parts cheese is ideal, but the tomato texture violation always kept me from enjoying them. Then editor-in-chief Adam Rapoport shared his recipe for fig Caprese salad in Bon Appétit's August issue, and I swore I heard angels sing.
Since tomatoes are technically a fruit, it makes sense to substitute them with other perfectly-ripe fruit in the summer. "Use whatever figs are ripest and jammiest—that's imperative," Rapoport explains. This recipe was passed down a few times: from Ruthie Rogers, who runs The River Café in London, to her son, Roo, and then to Adam and his wife, Simone. And now to me. And to you. And all our collective friends and family. Next stop: the world.
Even though you're using fruit, this is still a savory salad and not a dessert. Rapoport also loves ripe, syrupy peaches with fresh mint, and has strawberries and plums on his to-try list. Just aim for something juicy and fresh and add lots of olive oil, salt, and pepper. Fresh mozzarella—preferably of the Buffalo-milk variety—and basil are the classic toppings, but I'm thinking of combining peaches and burrata for extra creaminess.
Whether you're a tomato hater like me or just looking to use up fruit in a new way, I think we can all agree that any reason to consume more cheese this summer is a good one.
Fresh fig, Parma ham, rocket and mozzarella salad with lemon dressing
- 12 fresh black figs
- 12 slices buffalo mozzarella
- 12 slices San Danielle or Parma ham
- 125ml (½ cup) sunflower oil
- 60ml (¼ cup) olive oil
- 80ml (1/3 cup) lemon juice
- zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 10ml (2 tsp) Dijon mustard
- 15ml (1 tbsp) red wine vinegar
- 150g fresh rocket
Make a crossways cut into the figs keeping the base intact. Pop a slice of mozzarella into the gap and wrap each fig in ham. Chill until needed.
For the dressing, combine all the ingredients. The dressing should be lemony rather than vinegary, so taste and adjust if needed.
Just before serving, place the figs on a serving platter and top with the rocket. Drizzle with dressing and serve.
Fresh fig and mozzarella salad recipe - Recipes
Fig Caprese Salad
- 3 fresh figs
- 1 tablespoon pistachios
- 1 large, fresh ball of mozzarella or burrata
- Bunch of Bordeaux or greek basil
- 1 tablespoon pistachios
- 1 tablespoon olive oil
- 1 tablespoon pomegranate syrup
Use your hands to gently pull apart the figs into uneven, bite sized pieces and place onto a serving plate.
Repeat this step with the mozzarella, placing the pieces onto the plate next to the figs.
Sprinkle with olive oil, pomegranate syrup, pistachios and the basil leaves.
Try tearing the basil leaves with your fingers just before serving for a more striking basil perfume.
Fig and Pear Salad with Bresaola Recipe
While planning the menu for our Saturday night dinner party, I realized I hardly ever serve salad as a first course. I’ll often use salad to accompany the star item, like a tartlet or a bruschetta or a mousse or a slice of terrine or what-have-you, but it is rarely a salad in its own right. I’m sorry.
I guess this is because salads don’t sound like they’ll be much fun to prepare : they’re pretty easy, it’s just a lot of ingredient preparation before the final tossing-together. But this time, I reflected that they can be nicely colorful and light, a fresh and satisfying opener served with good bread. And the added value is really in the pairing ideas, so I decided to explore that route, and composed this fig and pear salad with bresaola.
The idea came from a sandwich I recently ate at Cojean, a trendy healthy fast-food place that serves deliciously fresh products. It’s one of my absolute faves for a quick lunch, and I have written a review for Bonjour Paris (Note : it is in the premium content area of the site, for which you need a subscription, but I encourage you to consider getting one : it will open the door to a wealth of interesting and witty articles — and there is a money-back guarantee if you don’t like it).
Last time I had lunch there, in addition to my delicious spelt and green bean salad with hazelnuts, I enjoyed a mini-sandwich of fresh fig, pear, bresaola, and Fourme d’Ambert, on a loaf of whole-wheat walnut bread. Bresaola is an Italian specialty of dried beef, lean and moist, cut in paper-thin slices Fourme d’Ambert is a blue cheese from Auvergne. It was excellent, and the idea stuck in my mind, to be transformed into this salad. I substituted mozzarella for the Fourme d’Ambert though, because I thought blue cheese was a little too sharp for the ensemble.
This salad turned out pretty and tasty, and I loved the way the different elements came together : sweetness from the fig and pear, saltiness from the bresaola strips, mellow and tender mozzarella, crunchy slightly bitter walnuts, and tangily dressed greens.
We served it with fresh baguette, or more precisely the beautiful fresh heart-shaped baguettes the Boulangépicier makes for Valentine’s Day this year!
Salade Figue et Poire à la Bresaola
– 1 ripe and juicy pear
– 3 ripe figs
– 150 g mozzarella di bufala (incomparably tastier – but pricier – than the cow’s milk one)
– 4 slices of bresaola
– 2 Tbsp chopped nuts
– 4 large handfuls (about 100 g) mixed spring greens
For the dressing :
– 1Tbsp walnut oil
– 1Tbsp olive oil
– 1Tbsp balsamic vinegar
– herbes de Provence
– salt, pepper
Prepare the dressing by whisking together all the dressing ingredients in a small bowl. Set aside.
Wash and dry the greens. Cut the figs in quarters. Slice the mozarella, and cut some of the slices to get twelve roughly equal pieces. Cut the bresaola slices in rectangular strips. You can prepare these elements ahead, and store them for a few hours, covered, in the refrigerator.
Cut the pear in quarters, core and peel them. Slice each quarter in four slices. (This has to be done at the last minute to prevent the pear flesh from getting brown. You could cut the pear ahead too and splash the slices with lemon juice, but I didn’t want lemon juice in this salad.)
Plating. Set out the four serving plates on the counter. On each plate, deposit a handful of greens. Set three pieces of mozzarella on top. Arrange a fourth of the bresaola strips and pear slices on top, in a star formation. Balance three fig quarters on top, and sprinkle with a few chopped nuts.
Use a small spoon to drizzle dressing all around the plate and on the salad.
Serve with fresh baguette or walnut bread.
4 rue de Sèze
01 40 06 08 80
Fig & Mozzarella Salad with Honey Recipe
Arugula leaves, handful 80g
Pecan Honey by Bustaan 2 tbsp
Chevre cheese with honey & truffle 60g
Truffle oil few drops to drizzle
- Drain the cherry mozzarella on kitchen towel to remove excess water and cut into wedges, keep chilled.
- Cut the fresh figs into wedges and place in a bowl, add the fresh mozzarella and a handful of fresh arugula leaves.
- Drizzle 2 tablespoons of Pecan Honey on top of the salad & sprinkle salt and pepper to taste.
- Crush a spoonful of Chevre cheese with honey & truffle on top and drizzle some truffle oil on top.
- Optionally, you can also shave some fresh black truffles all over on top and serve immediately.
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Fig Caprese Salad Recipe
Some really great fresh figs were shared with me today, and I was trying to figure out something fun to make with the figs. Since cheese is a great compliment to figs, I decided on making a Caprese Salad. The mozzarella cheese and the balsamic vinegar melded so well with the figs. I finished off my salad quickly and plan on making this dish again.
- 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
- 3 to 4 fresh figs, sliced 1/4-inch thick
- 1 cup of fresh basil leaves
- Coarse salt to taste*
- Black pepper, freshly ground (to taste)
- Olive oil, extra-virgin
- Ages balsamic vinegar (good quality)
Alternate fresh mozzarella cheese slices on a large platter (or on individual plates if you are doing individual portions) with sliced figs, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.
Just before serving, drizzle on some extra-virgin olive oil and some balsamic vinegar. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy.
Lemon Thyme and Ginger
Hoboken NJ is the land of Mutz. Say whaaat, Mutz? Yes, Mutz pronounced with an emphasis on the sounds of the first two letters, Mmuutz, and is a local term of endearment for fresh mozzarella cheese. I do not mean to be disrespectful to other Italian neighborhoods in the Metro area. I am sure they have great fresh made mozzarella cheese. However, Hoboken’s Mutz stands above all others in the area. It is so delicious in fact that every Italian Deli in Hoboken has their own house-made Mutz and claims to be the best.
Hoboken Mutz Fest
About four years ago, Hoboken started a Mutz Festival to feature all the fresh mozzarella cheeses from Hoboken delis. At the end of the festival, a winner is named and crowned, Best Mutz in Hoboken. Besides earning bragging rights, Mutzfest donates the proceeds to local charities.
A Mutzfest? Absolutely, and the line to get in is several blocks long. Who can say no to eating fresh mozzarella from every Italian Deli in town? Any lucky person would happily roll away one happy Mutz-stuffed champion. I have this vision of every deli owner with their extended family, staying up all night making mozzarella for the Mutzfest. By the end of the night, not a single spare bit of shelf and counter space is available to store all the fresh mozzarella cheese.
I have never attended the Hoboken Mutzfest, but my son has. He is also lucky to live in Hoboken and can satisfy any Mutz craving at any time on any given day. If you were to ask him what is his favorite Mutz, his response would most likely be, “The one I am eating now.” They are all that good, although Vito’s Deli has the bragging rights to being the best Mutz in Hoboken. It is hard to resist buying fresh mozzarella cheese when every Italian deli in town is advertising their special prizewinning Mutz. What is a poor boy to do?
Fresh Mozzarella Cheese and Figs
I am a big fan of Caprese salad with garden ripe tomatoes, fresh mozzarella cheese, and fresh basil with a drizzle of balsamic syrup. It is a wonderful appetizer that everyone knows and loves. There are other appetizer options to serve fresh mozzarella that are just as delicious and some would say very sexy. Fig, Mozzarella Cheese and Prosciutto Salad are very sexy indeed and a great choice for an appetizer or first course during fig season.
I discovered this recipe in a cookbook by Jamie Oliver, Happy Days with the Naked Chef. When I stumbled upon a salad titled, “The Easiest, Sexiest Salad in the World,” I had to stop and take a closer look. Jamie Oliver accurately named this salad. Figs are just plain and simple, sexy. They present themselves as even sexier, when they are perfectly ripe, slit open, and strewn between ribbons of Prosciutto di Parma and fresh mozzarella cheese. The lemon-honey dressing drizzled all over the figs, cheese, and prosciutto add to the seduction with finger licking sweetness. This is a first-course meal that is elegant, easy to make, and very inviting.
August is the beginning of fig season so it is a perfect time to make this salad. Another great feature is, there is no cooking involved. Just slice, assemble and serve. It is perfect for those nights when it is too hot to cook. Serve for dinner with some nice crusty bread, salad greens, and chilled wine, then enjoy a light dinner on a beautiful summer evening. It is a meal that will delight everyone and is hard to resist.