Summer is in full bloom, and nothing says happy summer quite like a perfect fig. And there are so many delightful varieties: Mission, Brown Turkey, Kadota, Calmyrna, Tiger, and Sierra. To tell you the truth, they are absolutely delicious simply sliced in half, with a sprinkle of salt and a drizzle of balsamic or a drop of cream.

But when gathering with friends or making a weekend entrée platter, this Fig Caprese is simply spectacular. There’s no “right” way to do it. Start simple, with figs and mozzarella, or even burrata. Then take it to the next level with California avocados, tomatoes, basil, and pistachios. Here’s a CA Grown Seasonality Guide to help you find what’s fresh, delicious, and in season. 

The largest agricultural state in the nation, central California grows 100% of the nation’s dried figs and 98% of the fresh figs on 9300 acres. California farmers, ranchers, farmworkers, and fisher people to provide 1/3 of our vegetables and 2/3 of our fruits and nuts. Let’s just take a moment and be grateful for that level of dedication! They are why fresh California figs are available in the produce section of most major grocery retailers from May through November. Dried figs are available year-round, either in the produce section or the snack aisle with the dried fruits.

Here we made a simple dressing with a bit of honey balsamic and olive oil for our Fig Caprese. It is simply delectable.

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Fig Caprese

★★★★★ 4.7 from 3 reviews
  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salads
  • Diet: Gluten Free
Print Recipe

Ingredients

For the Dressing:

½ cup extra-virgin olive oil 

¼ cup balsamic vinegar 

½ teaspoon salt

1 tablespoon honey

Pinch of pepper

 

For the Caprese:

2 avocados, sliced

2-3 heirloom tomatoes, sliced

6-7 California Grown fresh figs, sliced 

1-2 cups whole cherry tomatoes

14 ounces mozzarella balls (not burrata)

1 ounce fresh basil leaves
4 tablespoons shelled whole pistachios

Instructions

Make the Dressing:

Place all ingredients in a food processor and blend until mixed well. Can be stored in an airtight container in the refrigerator if not used immediately.

 

Assemble the Caprese:

On a large platter, arrange all ingredients beautifully. Serve with the dressing. 

Notes

Suggestions for serving:
Genoa Salami
Prosciutto
Marinated Red Onions 
Parmesan Crisps 

Keywords: caprese salad, summer salad, fig salad