Fig and Cheese Salad

This elegant Fig and Cheese Salad combines sweet, ripe figs with creamy cheese, crisp salad leaves, juicy tomatoes, and crusty baguette. A light homemade dressing brings everything together without overpowering the delicate flavours. It is quick to prepare, easy to customise, and makes a wonderful starter, light lunch, or accompaniment to grilled meats and fish.

Prep Time 15

Cook Time 5

Total Time 20

Servings People

Ingredients

Salad Ingredients:

8 large figs fresh ripe
150 g goat cheese or mild soft blue cheese
1 large romaine lettuce or mixed salad leaves, washed and torn
200 g cherry tomatoes halved
½ small cucumber sliced (optional)
1 medium carrot peeled into ribbons
1 small radishes handful of thinly sliced
1 small French baguette sliced
Fresh chives or parsley finely chopped
Freshly ground black pepper

Dressing Ingredients:

Instructions

Wash and dry all of the salad ingredients thoroughly. Crisp, dry lettuce helps the dressing coat the leaves evenly.
Prepare the dressing by whisking together the olive oil, white wine vinegar, Dijon mustard, honey, sea salt and black pepper until smooth and lightly thickened. Set aside.
4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp clear honey, 1 pinch sea salt, Freshly ground black pepper
Tear the lettuce into bite-sized pieces and place it in a large bowl.
1 large romaine lettuce
Add the halved cherry tomatoes. If using cucumber, carrot ribbons, or radishes, add them now and gently toss everything together.
200 g cherry tomatoes, ½ small cucumber, 1 medium carrot, 1 small radishes
Slice the baguette into 1–2cm thick slices. Leave them fresh or lightly toast them under a grill or in the oven for 5–7 minutes until lightly golden.
Cut each fig from the top almost to the base, leaving the bottom intact. Gently press the base so the fig opens into a flower shape.
8 large figs
Crumble or spoon small portions of the goat's cheese or blue cheese into the centre of each opened fig. If preferred, simply arrange slices or chunks of cheese alongside the figs.
150 g goat cheese
Lightly drizzle half of the dressing over the salad and toss gently until everything is evenly coated.
Arrange the dressed salad onto a large serving platter or divide between four plates.
Place the filled figs evenly around the salad and tuck the toasted baguette slices around the edge.
1 small French baguette
Sprinkle with chopped fresh chives or parsley and finish with a few twists of freshly ground black pepper.
Fresh chives, Freshly ground black pepper
Serve immediately with the remaining dressing on the side so everyone can add a little more if desired.

Equipment

Chopping Board
Sharp Knife
Vegetable Peeler
Small Mixing Bowl
Large salad bowl
Serving Platter or individual serving plates
Baking Tray or grill (if toasting the baguette)

Notes

Useful Hints and Tips:

Choose figs that are slightly soft with smooth, unbroken skins for the best flavour.

Goat's cheese gives the salad a fresh, tangy finish, while a mild blue cheese adds a richer, creamier flavour.

Toast the baguette just before serving so it stays crisp.

Add toasted walnuts, pecans, or pine nuts for extra crunch.

A handful of rocket mixed with the lettuce provides a pleasant peppery flavour.

If preparing ahead, keep the dressing separate until just before serving to maintain crisp salad leaves.

Fresh basil or thyme also pairs beautifully with the figs and cheese.

This salad works equally well as a starter, light lunch, or side dish alongside grilled chicken, roast lamb, or baked salmon.

Nutrition