Marinated fig & mozzarella salad

This sourish marinade works really well with sweet figs and creamy mozarella – serve as a main or starter

  • Ready in 40-50 minutes (including marinating time)
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 364
  • fat 25g
  • saturates 11g
  • carbs 14g
  • sugars 0g
  • fibre 2g
  • protein 21g
  • salt 1.18g


  • 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 150g packs mozzarella
  • 50g bag wild rocket


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.


  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.

  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.

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

  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.

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