Best Marinated Fig Mozzarella Salad Recipes

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

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 appetizer.

Provided by English_Rose

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 figs, stalks trimmed
4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 lemon, finely grated zest and juice
1 tablespoon fresh thyme, chopped
1 tablespoon mint leaf, chopped
10 ounces mozzarella cheese
2 ounces salad leaves
salt and pepper

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 352.6, Fat 23, SaturatedFat 10.3, Cholesterol 56, Sodium 446.5, Carbohydrate 23.8, Fiber 4.3, Sugar 17, Protein 16.8