Figs And Mozzarella Salad Food

MARINATED FIG & MOZZARELLA SALAD

Marinated fig & mozzarella salad image

This sourish marinade works really well with sweet figs and creamy mozarella - serve as a main or starter

Provided by Tom Kime

Categories Lunch, Starter

Time 50m

Yield Serves 4 (or 6 as a starter)

Number Of Ingredients 8

Ingredients

8 ripe figs , stalks trimmed
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
handful of fresh mint leaves
2 x packs mozzarella
50g bag wild rocket

Steps:

Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
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.
Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

Nutrition Facts : Calories 364 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium

MEDITERRANEAN FIG & MOZZARELLA SALAD

Mediterranean fig & mozzarella salad image

If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it

Provided by Jennifer Joyce

Categories Dinner, Main course, Side dish, Supper

Time 20m

Yield Serves 4 as a main or 6 as a starter

Number Of Ingredients 9

Ingredients

200g fine green bean , trimmed
6 small figs , quartered
1 shallot , thinly sliced
x ball mozzarella , drained and ripped into chunks
50g hazelnut , toasted and chopped
small handful basil leaves, torn
3 tbsp balsamic vinegar
1 tbsp fig jam or relish
3 tbsp extra-virgin olive oil

Steps:

In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

Nutrition Facts : Calories 286 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

MOZZARELLA AND FRESH FIG SALAD

Mozzarella and Fresh Fig Salad image

This sweet and savory salad makes a great appetizer or fancy side dish with grilled meat. You need to plan ahead, as the mozzarella needs to marinate for a couple of hours.

Provided by AnneFrancoise

Categories Salad

Time 2h10m

Yield 4

Number Of Ingredients 7

Ingredients

1 (8 ounce) package buffalo mozzarella, thinly sliced
2 tablespoons olive oil
1 lemon, juiced
1 pinch salt and freshly ground black pepper to taste
1 clove garlic, crushed
8 small fresh black figs, halved lengthwise
4 leaves fresh mint, finely chopped

Steps:

Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 20.1 g, Cholesterol 35.8 mg, Fat 16 g, Fiber 3.7 g, Protein 14.6 g, SaturatedFat 6.7 g, Sodium 387.3 mg, Sugar 13.6 g

PROSCIUTTO, FIG, AND MOZZARELLA SALAD

Prosciutto, Fig, and Mozzarella Salad image

Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Figs and prosciutto are a classic pairing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 15m

Number Of Ingredients 7

Ingredients

2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
8 slices prosciutto (about 4 ounces total)
1 package (8 ounces) dried figs, quartered (stems removed if thick)

Steps:

In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a large bowl; toss with remaining dressing.
Divide arugula among four serving plates. Dividing evenly, top with bocconcini, prosciutto, and figs; drizzle all with reserved dressing.