Tossed Fig, Heirloom Tomato & Bufala Mozzarella Salad

The kind of dish that feels both effortless and a little bit decadent, where each ingredient is allowed to shine in its own right.

This salad is a quiet celebration of contrast—jammy figs, sun-warmed heirloom tomatoes, and creamy bufala mozzarella, all brought together with a delicate, honey-kissed vinaigrette. The roasted hazelnuts add a gentle crunch and warmth, while torn basil leaves lend that unmistakable, garden-fresh perfume.

Yield: 2 Servings

Mis en Place

4–6 Fresh Figs, quartered

2 Heirloom Tomatoes, cut into wedges

1 Ball Bufala Mozzarella, torn into pieces

A Handful of Fresh Basil Leaves, hand-torn

2–3 Tbsp. Roasted Hazelnuts, roughly chopped

3 Tbsp. Olive Oil

1 Tbsp. Sherry Vinegar

1 Tsp. Honey

Flaky sea salt, to taste

Freshly Ground Black Pepper, to taste

Method
Whisk together olive oil, sherry vinegar, honey, salt, and pepper in a large bowl.

Add figs, tomatoes, mozzarella, and basil, and gently toss to coat. Finish with roasted hazelnuts and an extra pinch of flaky salt.

Serve immediately.