Sweet, juicy figs meet creamy goat cheese and a tangy balsamic vinaigrette in this fresh fig salad that's full of flavor and texture. With their deep purple skin and tender pink centers, ripe figs add a burst of sweetness that feels just right for summer. For even more flavor, brush them with olive oil and give them a quick sear on a hot grill or grill pan to bring out their caramelized edges.
Figs have been cherished since ancient times-not just for their beauty, but for their nutrition. These little pear-shaped gems are naturally rich in fiber, vitamins, and minerals. While figs are wonderful eaten just as they are, a quick turn in a hot grill pan concentrates their sweetness and softens their texture, making them even more luscious and flavorful.
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Why You'll Love This Salad
- Seasonal treat - A great way to use fresh figs while they're in season.
- Flavorful twist - Fresh figs are a nice change from the usual fruit in salads.
- Flexible - Can't find fresh figs? Use dried.
- Nutrient-rich - Figs are naturally high in fiber, vitamins, and minerals.
For another recipe using figs, try this easy crostini appetizer.
Recipe Ingredients
Fig Salad
- Figs: The star of the salad, get what look best at the grocery store, and not too soft.
- Salad greens: Use your favorite soft lettuce such as red lettuce or peppery arugula. A spring blend is nice too.
- Nuts: Chopped raw walnuts, toast for more flavor.
- Cheese: A mild creamy goat cheese adds nice texture and flavor.
Honey balsamic vinaigrette
- Oil: Use a good extra virgin olive oil.
- Vinegar: For this it must be balsamic! Here's the balsamic vinegar I use.
- Honey: For just a little sweetness. Make the vinaigrette without it and add if needed. It depends on the balsamic you are using.
Please see the recipe card for measurements, salt and pepper.
Chef's tip on buying figs: Figs are fragile things, so plan to use them within a day or two of purchase. I buy them just barely squeezable to the touch, not too soft, with smooth skin, then refrigerate until I plan to use them. Let them warm up before adding to the salad for more flavor than when cold.
Substitutions and Variations
- Change up the cheese selction and try tangy Greek feta, blue cheese, or Gorgonzola cheese work well.
- For vegan diners or non-dairy, try a vegan cheese.
Recipe Instructions
When ready to make your salad, trim off the figs stem, cut them in half vertically, and brush with a little olive oil. Heat a grill pan over medium high heat and coat the grill pan with a little non-stick spray. Grill the figs, cut side down for 1-2 minutes. Remove them to a plate while you assemble your salad.
For the balsamic vinaigrette, whisk ingredients together in a bowl or make a large batch to use for the wekk in the blend. You can also shake in a jar with a tight lid.
Chef's Tip on figs: Different fig varieties bring their own personality to the plate. Black Mission figs are the most common-deep purple-black skin with rich, jammy sweetness. Brown Turkey figs are milder and less sweet, with a slightly earthier flavor and lighter brown-purple skin. Adriatic figs (often green with pink interiors) are very sweet and delicate, perfect for contrast in salads. Kadota figs are light green to yellow with a less sugary, more subtle flavor. All are delicious-choose what's ripe and available!
Serving Suggestions
- Add a protein: Top with grilled chicken, seared steak, prosciutto, or even sliced roasted duck for a dinner-worthy salad.
- Serve alongside: It pairs beautifully with a cheese and charcuterie board, crusty gluten-free bread, or a bowl of creamy soup.
- Pack it for lunch: Keep dressing separate and toss when ready to eat-add nuts for crunch and staying power.
Recipe FAQs
Fresh figs are best, such as Black Mission, Brown Turkey, or Kadota. Dried figs can be used if fresh ones aren't available.
A balsamic vinaigrette is classic, but honey mustard or a citrus vinaigrette also pair beautifully.
If figs aren't available, try fresh pears, fresh or dried apricots, or even dried figs for a similar flavor profile.
Grilling or roasting figs enhances their sweetness and adds a smoky depth, but it's optional. Use a grill pan or for a crowd on a outdoor grill, use a grill basket. Another option is broiling them cut side up dusted with a little sugar to caramelize them, but watch they don't burn.
Did You Make This Recipe?
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📖 Recipe
Fig Salad with Balsamic Vinaigrette
Ingredients
Salad
- 6-8 fresh figs
- olive oil as needed
- 5 ounces organic baby arugula
- ¼ cup chopped raw walnuts
- 4 ounces Blue or Gorgonzola cheese optional
Honey Balsamic Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 2 teaspoons honey
- 2 pinches sea salt
- 2 pinches ground black pepper
Instructions
- Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
- Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You'll use less dressing this way. Then add your "goodies" as desired. Serve and enjoy!
Notes
Nutrition
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Jo says
This was delicious, took it to a friends for lunch and it hit the spot ! I added pomegranate seeds instead of the cranberries.
Sally Cameron says
Love the pomegranate idea Jo. Great choice! Thanks for commenting.
tobey says
This is exactly the type of recipe I was looking for! Simple and succulent. Can't wait to try.