Mediterranean fig & mozzarella salad

Mediterranean fig & mozzarella salad

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(9 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 4 as a main or 6 as a starter
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal286
  • fat23g
  • saturates6g
  • carbs11g
  • sugars9g
  • fibre3g
  • protein10g
  • salt0.3g
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Ingredients

  • 200g fine green bean, trimmed
  • 6 small fig, quartered
    Fig

    Fig

    fig

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

  • 1 shallot, thinly sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 x 125g ball mozzarella, drained and ripped into chunks
  • 50g hazelnut, toasted and chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • small handful basil leaves, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 3 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…

  • 1 tbsp fig jam or relish
    Fig

    Fig

    fig

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

  • 3 tbsp extra-virgin olive oil

Method

  1. In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.

  2. In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

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Comments (9)

Tam87's picture

This dish is amazing - simple, easy, tasty, filling and healthy! Great for a starter or a main.

I didn't really change much.
- Instead of shallots I used red onions - I included sesame and sunflower seeds as well as hazelnuts and lastly, - I sprinkled on some grounded peppercorn for a bit of kick!

I would definitely recommend this lovely recipe to anyone!

ninnienoble's picture

Replaced a few bits on this salad (feta cheese instead of mozzarella and quince jelly instead of fig jam) and the resulting salad was delicious. Would definitely do this again.

heffyd's picture
5

I made this last night and loved it. I had to substitute a few items, asparagus instead of green beans, mango chutney instead of fig jam and red wine vinegar instead of balsamic but it still tasted great. Really quick, easy, tasty and visually impressive.

elizabethr's picture
5

Great main meal salad.

gilliangol's picture
5

I really like this. I changed the dressing quantitiies because I found the balance between oil and vinegar too sharp so after making it as it should be and tasting, added quite a lot more oil. It was a case of add and taste.

mariowynjones's picture
5

Figs and Parma ham are a classic Italian combination, so would definitely recommend that ham be added to this excellent salad - also I prefer to peel the figs first and if too large then simply quarter them.

miffycat's picture
4

Made this Saturday as a starter for 4 people (reduced amount by 1/3). Really good and unusual tastes. Added extra spoon of fig preserve to dressing. Went down well with guests and I would definitely make again (especially as I now have a whole jar of fig preserve to use up!). Served with hot ciabatta.

bluejay's picture
3

Sadly I don't like figs so would try this recipe with quartered artichoke hearts and add some pesto to the dressing in place of the fig jam. That's what's for supper tonight so will let you know how it goes.

suzylees's picture
5

Served this without the mozarella - and replaced the balsamic with fig vinegar. Universally enjoyed - and all my guests thought it was an extra special salad.

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