Is it me or does this year’s fig season just keep going and going? I’m not complaining. As long as the figs keep coming, I’m happy to let them find their way into my meals and snacks. I’ve been eating them on their own (biting into a ripe fig is an indulgence every time), with cheese (fresh goat, mild blues, Parmigiano Reggiano), grilled and tossed with caramelized onions. But it didn’t occur to me until this week to toss them with late season tomatoes. It’s a combination that works beautifully. The sweetness of the fig highlights the sugar in the tomato and the tomato’s acidity extends the fig’s range. A splash of balsamic vinegar bridges the two together. All the ingredients in this quick salad are simply tossed together. You don’t really even need a recipe, just a general sense of the proportions. Feel free to scale this recipe up or down depending on how many people you are feeding.
Be sure to have some crusty bread to soak up the juices. When I ate this salad I wished I had some Pecorino Toscano, which would make a perfect accompaniment for a light lunch.
Preparation time: 10 minutes
3 medium fresh tomatoes, seeded and cut into chunks
6 ripe figs, quartered, with stems trimmed off
3 tablespoons roughly chopped parsley
Kosher salt (I use a little more than ¼ teaspoon), freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
About 3 tablespoons extra virgin olive oil
- In a mixing bowl, toss together all ingredients except olive oil. Drizzle olive oil in, tablespoon by tablespoon until the dressing tastes balanced.
- Serve immediately or allow to rest for up to an hour to let the flavors to mingle.