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.
Servings: 4 servings
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
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
