Mediterranean fig & mozzarella salad

Mediterranean fig & mozzarella salad

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(17 ratings)

Prep: 15 mins Cook: 5 mins


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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  • 200g fine green bean, trimmed
  • 6 small figs, quartered



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

  • 1 shallot, thinly sliced



    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



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

  • small handful basil leaves, torn



    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



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

  • 3 tbsp extra-virgin olive oil


  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, questions and tips

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Karen Oliver's picture
Karen Oliver
11th Jul, 2018
Absolutely delicious salad - perfect lunch for a hot summer's day. The addition of parma ham takes it to another level.
15th Sep, 2014
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!
16th Oct, 2013
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.
23rd Apr, 2012
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.
29th Aug, 2011
Great main meal salad.
26th Aug, 2011
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.
10th Aug, 2011
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.
9th Aug, 2011
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.
1st Aug, 2011
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.
17th Jul, 2011
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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