Fig tomato arugula salad
This fig tomato arugula salad only takes 10 minutes to put together. Sweet figs, juicy heirloom tomatoes, creamy mozzarella, and peppery arugula come together in this glorious salad with a drizzle of evoo and balsamic vinegar.
Servings: 2 servings
- 2 cups arugula
- 8 ounces cherry tomatoes, halved
- 1 large heirloom tomato, sliced
- 8 ounces Black Mission figs, halved
- 8 ounces mozzarella di bufala (aka buffalo mozzarella)
- 1/4 cup extra virgin olive oil
- 2 tbsps balsamic vinegar
- sea salt and freshly ground pepper
To refresh the arugula before you prepare the salad, immerse it in ice water for about 10 minutes. Drain and pat dry before using.
Slice the tomatoes and figs.
On a large serving plate, layer arugula, tomatoes, and mozzarella. Top with figs.
Sprinkle a little sea salt and freshly ground pepper over the salad. Drizzle over the olive oil and balsamic vinegar just before serving.
For my salad, I used Black Mission figs but other great substitutes include Adriatic figs, and Kadota figs. Pick figs that are soft to touch as they tend to be ripe and sweet. A very firm fig is not ripe and will not ripen further.
Look for mozzarella di bufala. I get mine from a specialty Italian grocery store and Whole Foods. If you can’t find mozzarella, burrata is just as delicious.