Fig, Bocconcini and Basil Salad

Posted: Friday, April 04, 2014
fig, bocconcini and basil salad

– 8 ripe whole figs, trimmed and cut into wedges
– 2 tbs’ balsamic vinegar
– 1/3 cup extra virgin olive oil
– 1 whole red onion, sliced thinly
– 1 cup bocconcini cheese sliced into pieces
– 1 cup basil leaves
– 1 tbs brown sugar
Salt & pepper


1. Peel red onion skin and slice thinly into strips
2. Heat 2 tablespoons of olive oil in a frying pan over low heat and add onion with a pinch of salt
3. Add sugar and 1 tablespoon of vinegar & cook for 5 to 10 minutes until caramleised. Set aside.
4. Trim the stems off the top of the figs and slice into wedges.
5. Cut bocconcini into halves
6. Scatter figs and bocconcini together on a plate and top with caramalised onions
7. Scatter basil leaves around
8. Drizzle with olive oil and a tablespoon of vinegar
9. Season with salt & pepper

Serves: 4-6
Prep Time: 20 mins
Cooking Time: 20 mins



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