Best Mozzarella And Fresh Fig Salad Recipes

MEDITERRANEAN FIG & MOZZARELLA SALAD

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.

MARINATED FIG & MOZZARELLA SALAD

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.

FIGS AND MOZZARELLA SALAD

Steps:

• Slice the mozzarella and figs.
• Make a vinaigrette with olive oil, balsamic vinegar, mint, basil, salt and pepper.
• Arrange the slices of figs and mozzarella on a plate.
• Dress the plate with lollo rossa and flowers.
• Serve.

FRESH MOZZARELLA AND TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.