Fresh Fig and Cocktail Tomato Salad with Toasted Ciabatta
This salad is light, refreshing, and wonderfully satisfying, ideal for a casual lunch or as a vibrant start to a Mediterranean-inspired meal.
Equipment
Ingredients
- 1 cup Cocktail Tomatoes quartered
- 6 Fresh Figs quartered
- 2 cups Arugula
- 1/4 cup Basil Leaves torn
- 1 Small Red Onion thinly sliced
- 1 cup Ciliegine Mozzarella
- 4 Ciabatta Bread Slices toasted and cut into bite-sized pieces
For The Dressing:
- 3 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Balsamic Vinegar
- 1/2 tsp. Salt or to taste
- 1/4 tsp Black Pepper or to taste
Instructions
- Preheat oven to 400°F. Place ciabatta bread slices on a baking sheet and toast in oven for 5-10 minutes or until golden and crispy. Remove from oven and cut into bite-sized pieces.
- In a large salad bowl, combine the quartered cocktail tomatoes, quartered figs, arugula, torn basil leaves, thinly sliced red onion, and the Ciliegine mozzarella. Add half of the toasted ciabatta pieces.
- In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Season with salt and black pepper to taste.
- Drizzle the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated.
- Divide the salad among four plates and enjoy immediately. Sprinkle more of the remaining toasted ciabatta pieces on top for extra crunch.
Video
Tried this recipe?Let us know how it was!