With their deep purple skin and sweet, tender pink flesh, fresh figs bring a unique texture and flavor to this fig salad with balsamic vinaigrette. For an extra layer of flavor, brush the figs with olive oil and lightly grill them in a grill pan or on a hot grill—though un-grilled figs work beautifully. Add creamy goat cheese for a tangy counterpoint that will earn rave reviews. Grab some figs before the season ends and enjoy a fig salad.
Fresh figs have been enjoyed since ancient times. Nutritionally, figs pack fiber, minerals and vitamins into a beautiful little mini pear-shaped package. Figs are delicious plain, but a minute or two in a hot grill pan concentrates their flavors and makes them soft and luscious. Find more nutrition information here.
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Why You'll Like This Salad
- It's a great way to use seasonal fresh figs.
- The fresh flavors are a nice change from the usual fruit in salads.
- Can't get fresh figs, use dried (no need to grill).
For another recipe using figs, try this easy appetizer.
Recipe Ingredients
Fig Salad
- Figs: The star of the salad, get what look best at the grocery store.
- Salad greens: Use your favorite soft lettuce such as red lettuce or peppery arugula. A spring blend is nice too.
- Nuts: Chopped raw walnuts.
- Cheese: A mild creamy goat cheese adds nice 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: Figs come in different varieties like Adriatic, Calimyrna, Brown Turkey, Kadota, and Black Mission. Of the different varieties at market, my favorite is the Black Mission fig. I love their dark purple exterior, pink flesh and sweet flavor. Read here for more information on figs and on links below.
Serving Suggestions
Fig salad is a nice side salad or make it larger and use it as an entree salad with leftover chicken or steak.
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.
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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
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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.