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This tomato fig salad is summer on a plate. Juicy, sweet, and just a little fancy. This isn’t your average tomato salad: ripe tomatoes mingle with jammy figs, and a balsamic vinaigrette pulls everything together. Creamy goat cheese and roasted pistachios bring a salty-sweet crunch that makes every bite layered and satisfying.
Here’s Why This Tomato Fig Salad Recipe Works
Balance of flavors: Sweet figs, ripe tomatoes, and a tangy balsamic vinaigrette keep the salad from leaning too fruity.
Texture contrast: Creamy goat cheese, roasted pistachios, and juicy cherry tomatoes make every bite layered and interesting.
Simple prep: Just slice tomatoes and figs, whisk the vinaigrette, and assemble; no cooking required.
Versatile base: This tomato fig salad works as a starter, side dish, or centerpiece when served family-style.
Recipe Tips
Use ripe fruit: Both tomatoes and figs should be fully ripe for maximum sweetness and juiciness.
Slice small: Keep tomato slices about ¼-inch thick for structure, and cut figs into halves or quarters depending on size.
Wait to dress: Assemble the salad ahead, but hold the vinaigrette until just before serving.
Mix varieties: Mix heirloom or yellow tomatoes for more color and depth. Play with color; yellow heirlooms, red cherries, or the same mix you’d pile into a Caprese salad.
Swap the cheese: Goat cheese is great, but blue cheese, mozzarella, or even Gruyère work well too.
Fig and Tomato Salad
This tomato and fig salad is all about contrast; sweet, savory, creamy, and crunchy in every forkful. Serve it once, and it’ll become the kind of salad people ask for every year.
For another Italian-inspired summer dish, check out my panzanella salad, a bread and tomato salad that’s just as colorful but a lot more rustic.
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Tomato and Fig Salad
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Ingredients
For the dressing:
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
For the Salad:
- 2 large ripe tomatoes, or 3 to 4 medium tomatoes
- 4 ounces cherry tomatoes, or grape tomatoes
- ½ pound fresh figs
- 5 ounces soft goat cheese, crumbled
- ½ cup roasted pistachios, chopped
- 2 tablespoons chopped fresh tarragon
- large-flake sea salt (such as Maldon), and fresh ground pepper
Instructions
- Start by whisking the balsamic vinegar with the salt in a small bowl. Slowly drizzle in the olive oil while whisking, until the dressing comes together. Set aside.
- Cut the large and medium tomatoes into thin slices, about ¼-inch or so. Halve the small tomatoes. Arrange the tomatoes on a serving platter.
- Rinse the figs under cold water and gently pat dry with a soft kitchen towel. Trim off the stems and cut each fig into halves or quarters. Nestle the fig wedges among the sliced tomatoes.
- Sprinkle the pistachios and crumbled blue cheese over the top and drizzle the salad with the vinaigrette. Scatter the salad with the tarragon leaves and finish with a pinch of flaky salt and a grinding of black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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