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Fig & Heirloom Tomato Salad


¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon olive oil, plus more for drizzling
16 figs, stemmed and quartered
1 pound small or medium heirloom tomatoes, sliced into ¼-inch thick rounds
½ cup mint leaves, torn if large
Sea salt
2 ounces thinly sliced Parmesan Reggiano


  1. Whisk the vinegar, honey, and 1 tablespoon oil in a large bowl to combine. Add figs, tomatoes, and mint, season with salt, and toss gently to combine.
  2. Transfer salad to a platter and spoon any excess dressing over the top. Tuck the Parmesan Reggiano around; drizzle with more oil.