Cherry Tomato Salad with Fresh Figs, Pine Nuts, Blue Cheese & Basil Chiffonade

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This Tomato Salad is wonderful with fresh juicy  figs, lightly toasted pine nuts and creamy blue cheese. When the figs are in season, usually in early summer or in the fall, I always try to incorporate them into our diet. The best is to keep the figs on a kitchen counter for a couple of days, it also helps the fruit to ripen faster and bring out its natural sweetness. In this salad, the quartered pieces of succulent figs cut the sharpness of blue cheese. The dewdrops of aged balsamic vinegar which resemble precious rubies, are drizzled over it and further accentuate the sweetness of this sought after fruit. Tossed pine nuts add an element of crunch and a mild pine-like flavor but they can be easily substituted with the walnuts instead. Make the most of this season’s fresh figs with this easy recipe or come up with your own winning combinations.

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Ingredients: cherry tomatoes, figs, pine nuts, blue cheese, basil, aged balsamic vinegar, extra-virgin olive oil, fleur de sel and freshly ground black pepper.

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Put the nuts in a non-stick skillet and cook over medium-low heat, until golden for about two-three minutes. Shake the skillet occasionally, these nuts have high oil content and thus, burn quickly.

March 28_0251 resizedCut cherry tomatoes in half, remove the pits.

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Quarter the figs.

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Chop basil into chiffonade- long, thin strips. Place cherry tomatoes and figs into a mixing bowl, add the nuts. Drizzle the salad with olive oil and sprinkle with coarse fleur de sel salt and freshly ground black pepper and toss carefully to combine.

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Transfer the salad to a serving platter, drizzle lightly with aged balsamic vinegar and scatter some blue cheese and basil chiffonade on top. Taste for seasoning and adjust if needed.

Bon Appétit!
Svitlana

Cherry Tomato Salad with Fresh Figs, Pine Nuts, Blue Cheese & Basil Chiffonade

recipe details

Serves 4

Ingredients

  • 2 pounds cherry tomatoes
  • 6 ripe Black Mission figs
  • 1 ounce crumbled blue cheese, or more to taste
  • 3 tablespoons pine nuts
  • 1 tablespoon aged balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons basil, cut into thin strips of chiffonade
  • Fleur de Sel
  • Black pepper

Directions

  1. Put the nuts in a non-stick skillet and cook over medium-low heat, until golden for about 2-3 minutes. Shake the skillet occasionally, these nuts have high oil content and thus, burn quickly.

  2. Cut cherry tomatoes in half, remove the pits and quarter the figs. Place cherry tomatoes and figs into a mixing bowl, add the nuts. Drizzle the salad with olive oil and sprinkle with coarse fleur de sel salt and freshly ground black pepper and toss carefully to combine. Transfer the salad to a serving platter, drizzle lightly with aged balsamic vinegar and scatter some blue cheese and basil chiffonade on top. Taste for seasoning and adjust if needed.

share your thoughts

4 thoughts on “Cherry Tomato Salad with Fresh Figs, Pine Nuts, Blue Cheese & Basil Chiffonade”

  1. I love this recioe! You always use great ingredients in your cooking. Looks very tasty and easy to make!!! And no doubts, you have best recipes with figs!

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