Every time I’m in the store and I see figs, I give them a puzzled look and keep moving. Then usually two days later I’ll see an amazing fig recipe in a magazine and I face palm big-time for passing them up.
Not this time figs, I got ya! Fresh ripe figs are a little sweet but I wasn’t planning on using them in a dessert, that would have been way too easy, right? Instead I roasted some of those teeny tiny potatoes from Trader Joe’s with bacon and finished the salad off with a glug of good olive oil and a big ball of creamy burrata cheese, regally plopped on top and waiting to be ripped open.
I admit that I ate almost all of it in the park before collecting Q from his summer camp. I sat at a picnic bench with Miranda and we ate while talking about how fourth grade went and how fifth grade might be. There’s something magical happens when you have your kids in a one on one scenario.
Although this salad doesn’t have a traditional dressing, the olive oil mixes with the creamy liquid from the torn burrata and hey presto…a creamy fresh oregano dressing appears.
Crispy chunks of bacon and blistered potatoes are the savory to the figs sweet.
And the olive oil…ahh the olive oil.
Check out some more fig salad recipes!
Love and Lemons- Fig and Arugula Salad
Gourmande in The Kitchen- Fig, Green Bean and Raddichio Salad
How Sweet It Is- Nectarine and Fig Summer Salad
Warm Fig Salad with Burrata and Roasted Potatoes
- 2 cups small baby potatoes halved
- 1/2 cup diced bacon
- 1 tablespoon olive oil plus two teaspoons divided
- Sea salt and black pepper
- 2 cups fresh quartered figs halved if small
- 1 tablespoon plus 1 teaspoon chopped fresh Greek oregano
- 1 ball of burrata cheese
- Preheat the oven to 400 degrees.
- Lay the sliced baby potatoes on a baking tray or cookie sheet
- scatter the chopped bacon over the potatoes.
- Drizzle 1 tablespoon of the olive oil over the potatoes and season with salt and pepper.
- Bake in the oven for about 20 minutes, mixing them up halfway through cooking.
- Place the figs into a large bowl.
- Add the oregano and remaining olive oil and roasted potatoes.
- Toss well to coat everything.
- Place on a large serving platter and drop the burrata in the center. Drizzle some olive oil over the burrata.
- Season with more salt and pepper and chopped oregano.
- Serve at once family style.