This is such a simple, lovely summer salad where the quality of the ingredients makes the dish. Use only the best summer tomatoes and ripest figs. Anything less won’t be worth it.
- 1 pound heirloom tomatoes 1 large or 2 medium tomatoes
- 4-5 ripe figs
- 8-10 fresh oregano leaves
- 2 ounces blue cheese
- 2 tablespoons reduced balsamic vinegar see note, or store-bought balsamic glaze
- 2 tablespoons extra virgin olive oil
- Flaky sea salt
- Fresh black pepper
Cut tomatoes into wedges and place on your serving platter. Cut figs into quarters, and scatter around the tomatoes.
Drizzle the vinegar and olive oil on top of the figs and tomatoes, and scatter the basil leaves. Give it a good sprinkle of the salt and pepper and serve.
- Make this salad to serve. Assembled ahead of time, the tomatoes will loose their juice and become a soupy mess on the platter. Fortunately it comes together in minutes.
- To make your own reduced balsamic vinegar, start with 1/4 cup and set over medium heat in a saucepan. Simmer until reduced by half.
- If blue cheese isn’t your thing, substitute feta, goat cheese, or fresh mozzarella.
- You could also use any number of herbs in place of the oregano, such as basil, rosemary, parsley, or sage.
Try with the Carol Shelton Coquille Blanc 2015.