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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.

A fig and tomato salad on a plate with tarragon leaves.
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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.

A tomato fig salad on a white plate.

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.

Pouring vinaigrette over a fig and tomato salad.

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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A fig and tomato salad on a plate with a fork.
Prep Time: 15 minutes
Total Time: 15 minutes
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Tomato and Fig Salad

A colorful summer salad with ripe tomatoes, fresh figs, creamy goat cheese, and roasted pistachios, all tied together with a simple balsamic vinaigrette. Juicy, sweet, salty, and crunchy in every bite.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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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.
    Slicing tomatoes on a cutting board.
  • 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.
    Slicing fresh figs on a cutting board.
  • 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.
    Cheese and pistachios on top of a tomato fig salad.

Notes

Prep ahead: Assemble the salad up to 1 hour in advance, but keep the vinaigrette separate until serving.
Choose ripe produce: Both tomatoes and figs should be fully ripe for the best sweetness and juiciness.
Mix tomato varieties: Heirloom, cherry, and colorful yellow or red tomatoes add depth of flavor and a prettier presentation.
Swap the cheese: I love the goat cheese, but blue cheese, mozzarella, burrata, or even Gruyère all work well.
Add crunch: Roasted pistachios are great, but walnuts, almonds, or hazelnuts can step in if that’s what you’ve got.
Serve at room temp: Let the salad sit for 10 minutes before serving so the tomatoes release their juices and the flavors meld.
Recipe adapted from The New York Times Cooking.

Nutrition

Serving: 1 serving, Calories: 366kcal, Carbohydrates: 20g, Protein: 11g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 16mg, Sodium: 285mg, Potassium: 544mg, Fiber: 4g, Sugar: 13g, Vitamin A: 1054IU, Vitamin C: 14mg, Calcium: 133mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A salad plate filled with tomatoes, figs, and balsamic dressing.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

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