Salad with cheese, figs and basil
6 servings
75 minutes
Salad with cheese, figs, and basil is a true embodiment of the sophistication of French cuisine. Its roots trace back to gastronomic traditions where harmony of flavors and elegance in presentation are valued. The sweetness of ripe figs, the tenderness of mozzarella, and the freshness of basil create a delightful duet complemented by subtle spicy notes of thyme and marjoram. The dressing made from olive oil, lemon juice, and balsamic vinegar enhances the natural taste of the ingredients. This salad is perfect as a light appetizer or an elegant addition to main dishes. Its presentation looks festive, and its flavor surprises with depth and balance. The dish is suitable for warm summer evenings as well as for an exquisite gathering of guests, highlighting culinary mastery in all its beauty.
1
Squeeze juice from the lemon.
- Lemon: 1 piece
2
Prepare the dressing: combine olive oil with lemon juice and balsamic vinegar, add salt and pepper, and mix everything.
- Extra virgin olive oil: 60 ml
- Balsamic vinegar: 1 teaspoon
- Ground black pepper: pinch
- Salt: pinch
3
Cut the stems of the figs and slice them into rounds.
- Fig: 8 pieces
4
Arrange the sliced figs in a single layer on a large plate, sprinkle with thyme and marjoram, and drizzle with dressing. Cover with plastic wrap and refrigerate for an hour.
- Dried thyme: pinch
- Marjoram: pinch
- Extra virgin olive oil: 60 ml
5
Take the figs out of the fridge and place mozzarella on top, breaking each in half.
- Mini mozzarella (bocconcini/ciliegine): 10 pieces
6
Dress the salad with the marinade used for the figs and sprinkle with basil leaves.
- Extra virgin olive oil: 60 ml
- Basil: 1 bunch
