This Fig with Goat Cheese Salad is a classic, beautiful, savory, and elegant dish perfect for a light lunch or a late summer salad dinner.

Pairing my newly purchased figs with cheese is a given. The combination of the two is undeniably delicious. Goat cheese is a soft yet flavorful cheese that significantly boosts this fall fig salad.

Figs with Goat Cheese Salad

You will be happily surprised by how easy it is to make this salad.

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In less than 10 minutes, and I am very generous with my time here, you can enjoy this fabulous dish at your table.

In this Article

What type of figs should I use?

The fresh figs, ficus carica, I used for this recipe are medium dark-skinned.

In the Northern Hemisphere, the figs are in season from late summer to early autumn.

They can be enjoyed fresh or dried. Excellent in a jam format.

The pairing of the goat cheese with the figs makes a great contrast with the tangy component of the salad and vinaigrette.

They do spoil quickly thus, use them as soon as you purchase them.

close up look at your fig salad

Vinaigrette

Using peppery arugula salad required a counterbalance of sweetness. Here comes into play the Balsamic glaze that I made for a previous recipe.

Mustard is of rigor as well as the shallots The balance of sweetness and tart is all blended with the olive oil, do not use extra virgin olive oil as it has a strong bite to it. A perfect salad recipe dressing that will work with all lettuces.

Ingredients needed to make this delicious Fig with Goat Cheese Salad

Shallots – Adds a level of acidity to your sweet salad and marries well with the figs and the balsamic glaze

Balsamic glaze – store-bought or homemade, recipe below in the body of this post, is amazing with the figs. The combination of the two brings out the best of the figs.

Dijon mustard – It would not be a French vinaigrette if it did not have mustard.

Salt and pepper – your seasoning

Salad mix—Choose a selection of salads that you like. I recommend arugula, baby spinach, and red leaf salad.

Ripe figs – with so many selection on the market black mission figs are one of my favorite, brown turkey figs, or any selection your grocery store has that are sweet.

Goat cheese – crumble goat cheese is your ultimate goal, therefore I suggest purchasing a semi hard goat cheese to be able to accomplish that. You do not want to pulverize or get lost with the vinaigrette.

fig salad with goat cheese in a wooden serving plate

Step-by-step instructions on how to make your Fig with Goat Cheese Salad

As with all my recipes, please do gather all the ingredients prior to start. Once you start assembling this recipe, it will take no time at all.

I am also assuming that you have your homemade or store bought on hand. If you choose to make it at home, please do give yourself some time for it to cool off.

  • Making the balsamic vinaigrette by whisking together in a salad bowl the finely shopped shallots, mustard, balsamic glaze, salt and pepper. Slowly add the oli to this mixture and whisk constantly to create a creamy vinaigrette.
  • Reserve a handful of salad and add the rest of the salad to the vinaigrette and toss gently to coat the salad.

At this junction I like to use a large bowl that is a bit shallow so I can better showcase my figs and goat cheese. This step is not necessary.

  • Prepare your figs by slicing them into quarters and arrange them over the salad.
  • Crumble the goat cheese over it. Add the remaining salad over it and drizzle with olive oil and season with salt and pepper to taste.

How to Make Balsamic Glaze

  • Start with a good quality balsamic vinegar
  • You only need that one ingredient: balsamic vinegar. Even though many recipes call for an added sweetener — usually sugar or honey. I used regular white sugar to help it cook faster while adding a hint of flavor to the glaze. You can also use brown sugar if you wish.
  • However, on its own, balsamic vinegar turns into a sweet syrup as it reduces into a syrup-like consistency.
  • Selecting a good quality balsamic vinegar will reduce it faster as less water is added to it.
  • Cook over medium-low heat, barely simmering, in a small saucepan. It will continue to thicken as it cools off.
  • Stores well in a glass container and can be refrigerated for up to a month.
  • If it is too thick, warm over low heat until it is syrupy again
above view of your fig with goat cheese salad

It is September, and in mind, we should be in early fall mode, although we are still too close to triple digits.

The pleasure of desert living, I suppose.

Variations and Substitutions

  • Shaved red onion slivers add another layer of flavor.
  • You can substitute the fresh goat cheese with blue cheese, Stilton if you wish.
  • I do not recommend Gorgonzola as it is sweeter and will not cut into chunks as it is gooier.
  • Add some new flavors with fresh herbs: parsley, mint, fresh thyme, and just have fun with it.
  • If you are using dried figs, soak them in warm water until tender.
  • Nuts are always a great companion to your fig salad. Sprinkle some chopped walnuts, pistachios, or chopped pecans.

What to do with extra figs?

If you are one of the lucky ones who has a fig tree in your backyard or neighborhood, I recommend you make fig jam. If you have never had one, it is a must.

Delicious and wonderful any time of the year over a slice of bread, gorgonzola cheese and a drizzle of honey over it.

My mom and grandmother used to make fig jam in the late summer months in Italy. Opening a jar and spreading it over our breakfast baguette was always a treat in the cold Paris winter months. Great memories.

Storage

As with all salads, leftovers do not do well, as the vinaigrette will burn the salad and wilt it too much to enjoy the day after.

You may also enjoy the following dishes:

Arugula Stuffed Pork Tenderloin

Caramelixed Garlic and Goat Cheese Tart – Simple and Savory

Lentils, Black Beans, Goat Cheese and Baby Green Salad

Figs and Seared Duck Breasts

Mushroom Goast Cheese Toasts – The Best Snack

fig with goat cheese salad in a wooden bowl

Frequently Asked Questions

Can you eat figs skin?

Yes, you can. However, some people do not like the texture of it. Early-season figs have thinner skin than the ones later in the season.

How do I make my figs taste sweeter?

If your figs are not well vine-ripened, roasting them on the fire or a grill will caramelize the natural sugar and make them taste sweeter.

What is the best way to eat fresh figs?

The best way it to eat them raw and with the skin and seed intact.

This fig salad can be enjoyed as an easy appetizer or as an evening dinner salad by adding some nuts to your fig appetizer platter. Pecans, toasted walnuts, almonds are the perfect partner with this deliicous salad.

Equipment and ingredients used to create this recipe

Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
$25.19
Buy On Amazon
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07/15/2025 12:02 am GMT

Fresh Goat Cheese Log Honey, 4 Ounce
Fresh Goat Cheese Log Honey, 4 Ounce
$26.54
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This site contains affiliate links to products. We may receive a commission for purchases made through these links.
07/15/2025 04:03 am GMT

VIDEO: COOK ALONG WITH ME

Fig with Goat Cheese Salad

5 from 9 votes
fig with goat cheese salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Giangi Townsend
This Fig with Goat Cheese Salad is a classic, beautiful, savory, and elegant dish that is perfect for a light lunch or a late summer salad dinner.
Print Pin

Ingredients 

  • 1 shallot, finely chopped
  • 2 teaspoons balsamic glaze,
  • 1½ teaspoon Dijon mustard
  • salt and pepper
  • 3 tablespoons olive oil
  • 2½ cups salad mix, such as arugula, mixed green, red leaves salad
  • 8 ripe figs
  • 3 ounces goat cheese

Instructions

  • In a shallow salad bowl mix together the finely chopped shallot, balsamic glaze, mustard, salt, and pepper. With a whisk add the olive oil slowly while mixing to create a creamy vinaigrette.
  • Add the salad, reserve a small handful to use at the end, to the creamy vinaigrette, and gently mix well to coat the salad.
  • Transfer the salad to a large serving dish and spread the salad to the line to the dish.
  • Cut the figs lengthwise into quarters and arrange over the salad. Add the goat cheese by teaspoon droplets over the salad and figs. Finish by scattering the remaining salad over it. Drizzle with more olive oil and season with more salt and pepper to taste.

Nutrition

Calories: 237kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 108mg | Potassium: 304mg | Fiber: 3g | Sugar: 17g | Vitamin A: 647IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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