Fig & Burrata Salad


The perfect end of summer treat! I got the juiciest figs from Whole Foods on Monday and had to put them to good use, so I thought, why not add burrata? This salad would be so good over arugula and served with grilled chicken as an entree, or served as-is for an appetizer/light lunch or dinner. Figs are in season through October and usually easy to find at places like Whole Foods and Farmer's Markets - don't pass them by next time!

Fig & Burrata Salad

Makes 1 serving for an entree, or 2-3 servings for an appetizer


10 oz black mission figs (about 1 basket), sliced in half

5 oz burrata or buffalo mozzarella, gently torn into bite-size pieces

A small handful of raw walnuts (about 1/8 c.), roughly chopped

4-5 large basil leaves, roughly chopped

Heavy drizzle of good quality extra virgin olive oil

Drizzle of balsamic glaze

Flaky sea salt to taste (we love Maldon)


In a medium-sized bowl, add figs and top with burrata or buffalo mozzarella, walnuts, and basil. Gently mix. Top with a heavy drizzle of EVOO, balsamic glaze, and flaky sea salt. Enjoy!






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