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Black fig, mozzarella and basil salad

Australian Gourmet Traveller recipe for black fig, mozzarella and basil salad.

By Lisa Featherby
  • 20 mins preparation
  • Serves 4
  • Print
Black fig, mozzarella and basil salad


  • 6 black figs, trimmed and tops peeled
  • 2 buffalo mozzarella balls (about 120gm each), torn
  • 1 cup basil leaves, torn
Shallot and cabernet merlot dressing
  • 3 golden shallots, finely diced
  • 80 ml extra-virgin olive oil (1/3 cup)
  • 2 tbsp cabernet merlot vinegar (or other red wine vinegar)
  • Pinch of caster sugar
  • To serve: spelt sourdough or other bread


  • 1
    Halve figs and arrange on a plate, then scatter torn mozzarella and basil leaves over. Season with sea salt flakes and freshly ground black pepper.
  • 2
    For shallot and cabernet merlot dressing, whisk ingredients in a bowl and season to taste. Drizzle dressing over figs and mozzarella, and serve with bread to the side.


Drink Suggestion: A gutsy grenache rosé. Drink suggestion by Max Allen