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Tomato, Fresh Fig, & Blue Cheese Salad


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Rate this recipe 3.8/5 (11 Votes)


  • 1 Tablespoon balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 3 Tablespoons pine nuts
  • 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
  • 1/2 pound fresh figs, cut into quarters
  • 1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
  • 1 teaspoon fresh thyme leaves
  • Black pepper


Servings 4
Cooking time 20mins
Adapted from


Step 1

In a small bowl, whisk together vinegar and salt. Whisk in oil.

In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.

Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

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