I’ve said before, who needs a recipe for salad. But then again, sometimes recipes trigger you to put together ingredients that you might not have thought of before. So when I was in the supermarket the other day and saw that figs are currently in season, I grabbed a few with the intention of having fig and parma ham. But then I forgot to buy any parma ham.
We had a bbq the other day and I love a bit of tomato and mozzarella to accompany my grilled tuna steak. I figured, why not add some figs. I’m a firm believer in the fruit and meat thing – duck/orange, pork/apple, turkey/cranberry. So why not? And look at this – a vegetarian recipe! From ME! Outrageous!
Of course, this recipe will be a little, well, thrown together. IE: don’t expect exact measurements. Remember, cooking is art – it’s baking that’s a science. So just take the idea and run with it….
- A bunch of cherry tomatoes, halved
- A pack of mozzarella – either slice a chunk up yourself or buy these convenient little balls of mozzarella if you’re lazy like me!
- A bunch of figs, quartered (I told you this wouldn’t be exact, I used about 5…)
- A handful of black olives
- 2 teaspoons of dried basil (if you had fresh, this would probably be better!)
- Generous pinch of sea salt
- A tilt of balsamic vinegar and extra virgin olive oil (that’s me saying pour a li’l on)
- Um – mix all above ingredients together?