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A Fig and Tomato Salad Combining the Flavours of Summer in Provence

Paula Kane · Provencal Recipes · Salad · Taste

Paula says, “I love tomatoes. Tomatoes and peaches are the ultimate sign of summer to me. And I never want the season to end. Unfortunately it always passes too quickly.”

This simple salad recipe combines slightly tart tomatoes with sweet, fresh figs (from your own tree if you are lucky enough). The figs counter-balance the acidity in the late-season tomatoes, and the cheese although optional adds some extra, creamy roundness to the flavours.

Download Paula’s original pdf version of this recipe here.

Or, print a copy of the recipe below.

Fig Tomato Salad Recipe @AtableenProvence

Fig and Tomato Salad

This is a easy and delicious salad that combines sweet fig and tangy tomatoes on one plate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine French, Provencal
Servings 2 People

Ingredients
  

  • lemon juice a generous squeeze
  • 2 tbsp olive oil
  • 3 tbsp pine nuts
  • 3 large ripe tomatoes diced
  • 3-4 fresh figs diced
  • fresh basil
  • kosher salt or sea salt
  • pepper
  • goat cheese crumbled, optional
  • blue cheese crumbled, optional

Instructions
 

  • In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally until light golden. Set aside.
  • Dice tomatoes and figs, place in bowl.
  • Drizzle over olive oil and squeeze of lemon juice, add salt and pepper to taste.
  • Add pine nuts and toss.
  • Top with torn basil leaves and crumbled cheese if you are adding.

Notes

Note: I prefer it without any cheese but it is nice with either cheese.
Tried this recipe?Let us know how it was!

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Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence. Recently she launched an online magazine —Olive + Sweetpea— dedicated to all things she is passionate about: food, wine, travel, home and women trailblazers.

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