Paula Kane Provencal Recipes Salad Taste: Food & Drink

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

Name: Fig and Tomato Salad
Prep time: 10 min
Total time: 10 min
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 crunchy sea salt; Pepper; Optional: Crumbled goat cheese or blue cheese

Paula Kane — August 1, 2018

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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 and Tomato Salad

This is a easy and delicious salad that combines sweet fig and tangy tomatoes on one plate.

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Prep Time 10 mins

Total Time 10 mins

Course Salad

Cuisine French, Provencal

Servings 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 crunchy sea salt
Pepper
Optional: Crumbled goat cheese or blue cheese

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.

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Tags:Figs,Pine Nuts,Salads,Tomatoes

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.