Marinated Fig and Mozzarella Salad

Sweet, fruity, peppery and creamy, this beautiful, gluten-free fig caprese-ish salad is great as a main or starter. The tangy marinade works really well with sweet ripe figs, peppery arugula and creamy mozarella. To make this more substantial, add some Prosciutto or Serrano ham and nuts with it.

Marinated Fig and Mozzarella Salad

adapted from BBC Good Food

8 Ripe figs, stalks trimmed and quartered
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
Mint leaves
2x125 g Buffalo Mozzarella balls
50 g Arugula
1 tsp Pink peppercorns

Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
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.
Roughly chop the mint leaves. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves, pink peppercorns and the remaining mint, and drizzle with a little olive oil.

5 comments:

Tom 10/8/25 12:44: ...this is something different. I've only had dry figs.
DEZMOND 10/8/25 13:06: Not a combo for me, but I would eat all those gorgeous figs alone LOL plus the purple/green colour combo is one of my all time fave.
ellie 10/8/25 14:21: Wow! Such a beautiful dish! You are making me hungry!
Caitlin'nMegan 10/8/25 14:23: Such a lovely dish. Looks so tastey!
Breathtaking 10/8/25 15:22: Hello Angie.:)
This recipe is fabulous. We have two enormous fig trees on the farm that yields many dozens of figs, and sometimes I don't know what to do with them, although they are delicious eaten just as they are. Thank you so much for this recipe.
Have a happy day
Sonjia.