Marinated fig & mozzarella salad

Marinated fig & mozzarella salad

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(8 ratings)

Ready in 40-50 minutes (including marinating time)

Easy

Serves 4 (or 6 as a starter)
This sourish marinade works really well with sweet figs and creamy mozarella - serve as a main or starter

Nutrition and extra info

Nutrition:

  • kcal364
  • fat25g
  • saturates11g
  • carbs14g
  • sugars0g
  • fibre2g
  • protein21g
  • salt1.18g
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Ingredients

  • 8 ripe figs, stalks trimmed
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 4 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • finely grated zest and juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp chopped fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful of fresh mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 x 150g packs mozzarella
  • 50g bag wild rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.

  2. Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.

  3. Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.

  4. To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

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Comments (6)

rhapsodyinc's picture
2.5

Lovely as a side salad.

ebrierley's picture
5

Delicious. We also added some prosciutto and it was fantastic. The mint really added a hint of freshness that we weren't expecting. Will definitely make again.

katebettley's picture
5

Absolutly gorgeous! I made it as a starter for a dinner party as it is very light dish. I used buffalo mozzarella and added Serrano ham. Everybody said how delicious it was and all asked me for the recipe.

gallopinggoose's picture
5

We have so many figs here in France at the moment it is difficult to know what to do with them all! I made this recipe when we had family staying last week and everyone loved it asking for more when the dish was empty! The lemon blended well with the balsamic vinegar and was a welcome change to a green salad with cold meats.
This is now a firm family favourite.

surfnirvana's picture
5

I have used this a few times now as a starter and it works really well. A little preparation, which can be done in advance and the flavours of sweet figs and mozerella go really well with the lemon and thyme. Everyone just tucks in making it a very sociable appetiser. A stunning and easy starter - serve with warm crusty bread.

wheelermania's picture
4

brilliant light starter I used this last year as a starter for xmas lunch and will again this year.

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