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+ servings
Creamy burrata and fresh black figs are mixed with baby potatoes and bacon

Warm Fig Salad with Burrata and Roasted Potatoes

A warm salad full of fresh black figs, roasted baby potatoes, bacon, olive oil and fresh Greek oregano.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 185kcal
Author Gerry Speirs


  • 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.


Calories: 185kcal