This Fig Caprese is a late-summer favorite: creamy burrata, ripe figs, fresh basil, high-quality olive oil and a drizzle of balsamic glaze combine for an effortless, show-stopping salad.
Fig season is short but spectacular — now is the perfect time to take advantage of sweet, juicy fruit and turn it into something savory and simple.
This recipe is ideal as a light side, an elegant snack or an appetizer for summer dinners. The core ingredients are straightforward: creamy burrata (or fresh mozzarella), ripe figs, lots of fresh basil, extra virgin olive oil and a balsamic glaze to finish. A few pinches of salt and freshly cracked black pepper highlight the flavors.
Caprese variations are a favorite here, and figs are a perfect seasonal twist. Their natural sweetness bridges summer and early fall, making them a beautiful companion to creamy cheese and bright basil.
Fresh figs work wonderfully in this dish; Turkish and Black Mission varieties are both excellent choices. If burrata feels indulgent or isn’t available, fresh mozzarella — sliced or in small pearls — makes a delicious alternative.
The rest is super simple
Use whole or chopped fresh basil leaves, depending on how you like the texture. Choose a fruity, high-quality extra virgin olive oil and a thick, flavorful balsamic glaze for the final touch. Season lightly with kosher salt and freshly ground pepper and serve with fresh or toasted baguette slices.
This platter-style salad comes together in minutes and looks as lovely as it tastes — perfect for entertaining or a simple weeknight treat.
Fig Caprese Salad
Fig Caprese
2 people
15 mins
15 mins
Ingredients
- 8 to 10 fresh figs, halved or quartered
- 8 ounces burrata cheese, or fresh mozzarella
- Kosher salt and freshly ground black pepper
- 1 handful fresh basil leaves
- 1/4 cup extra virgin olive oil
- Balsamic glaze, for drizzling
- Sliced baguette, fresh or toasted, for serving
Instructions
- Slice the figs in half or quarters, depending on their size.
- Pull the burrata open and place it on a serving plate (or slice the mozzarella). Season with a sprinkle of kosher salt and cracked black pepper, and drizzle a little olive oil over the cheese.
- Arrange the figs on top of and around the cheese. Add basil leaves whole or chopped, tucking them between the figs and cheese.
- Finish with a generous drizzle of balsamic glaze and another drizzle of olive oil if desired. Serve immediately with sliced or toasted baguette.
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Ready to dive into that creamy cheese and sweet fig combo — enjoy!