Heirloom tomato, fresh fig and blue cheese salad

Sometimes I see an image that makes me gasp out loud because it’s just so stunning. Like the runway picture of Balenciaga’s gold pants to end all gold pants in Spring 2007. Or the crazy photo of eight different lightning bolts hitting the bay bridge at once. And, so was the case last week when I opened the New York Times Dining section and found this salad staring me in the face. It’s quite possibly the best salad I’ve ever had, full of contrasting flavors, seasonal ingredients and vibrant colors.

Note: make sure to get the best ingredients you can afford since the flavor is all about the produce.

Tomato, Fresh Fig and Blue Cheese Salad


1 T balsamic vinegar
1/4 t sea salt
3 T pine nuts
2 ripe tomatos
1/2 lb fresh figs, cut into quarters
1 oz crumbled blue cheese (I used Danish blue)
1 t thyme leaves
Black pepper

In a small bowl whisk together vinegar and salt. Whisk in oil. In a small skillet, over medium-low heat, toast pin nuts, shaking the pan so you don’t burn them like I did the first time. Spread tomato slices on a large plate. Scatter fig quarter and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

Enjoy on your balcony with a cold drink.



  1. I also saved this same recipe from last Wednesday’s NY Times and was going to try it, but now I have to TODAY b/c you already did and LIKED it! Great mind’s think alike!!!!!! Yay!!!!!!!

  2. Pingback: Simple Garden Recipes: Mission Figs « Putney Farm

  3. I noticed olive oil in in the photograph and in the instructions, but not in your ingredient list. How much oil do you suggest using?

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