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Marinated fig & mozzarella salad

Marinated fig & mozzarella salad

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A star rating of 4.3 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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:
HighlightNutrientUnit
kcal364
fat25g
saturates11g
carbs14g
sugars0g
fibre2g
protein21g
low insalt1.18g
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Ingredients

  • 8 ripe figs , stalks trimmed
  • 4 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil , plus extra for drizzling
  • finely grated zest and juice of 1 lemon
  • 1 tbsp chopped fresh thyme
  • handful of fresh mint leaves
  • 2 x packs mozzarella
  • 50g bag wild rocket

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

RECIPE TIPS
MAKING IT CHEESY

Chef Tom Kime says - pile the marinated figs and mozzarella on a piece of crusty bread, and grill until the toast is crisp. Top with rocket and serve as a bruschetta.

Recipe from Good Food magazine, October 2003

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Overall rating

A star rating of 4.3 out of 5.9 ratings
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