Figs with mozzarella and mint

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Figs are available until December and this simple Italian salad makes an excellent first course. The figs must be perfectly ripe and buy the best buffalo mozzarella.


  • 8 large ripe figs, thinly sliced
  • 300–350g buffalo mozzarella, thinly sliced
  • 1–2 tablespoons<


Arrange the figs and the mozzarella in alternate slices on a serving platter Whisk together the vinegar and oil and season with a little salt Spoon the dressing over the salad, grind over some black pepper and garnish with the mint leaves.