Marinated Fig and Mozzarella Salad

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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

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 leaves. 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, pink peppercorns and the remaining mint, and drizzle with a little olive oil.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com