This post has been sponsored by Bertolli Olive Oil. All thoughts and opinions are my own.
Gently grilled fresh figs; crispy bacon; crumbled blue cheese; and a savory-sweet vinaigrette of honey, balsamic, and Bertolli Extra Virgin Olive Oil make this salad a stunning way to start any meal.
When you’re looking for something easy to make in a pinch but fancy enough that your guests will be wowed, here’s what you have to try—this grilled fig salad recipe!
Figs are stunning in a rustic sort of way and behind those deep hues, they have an earthy, sweet flavor that pairs well with salads.
In this salad, I grilled the figs in a cast iron skillet to add a caramelized layer of sweetness which also brings out their almost cinnamon-like scent. To grill them, all you all you have to do is dip the fresh fig halves in a quality extra virgin olive—my favorite go-to is by Bertolli! After they’ve been lightly coated in Bertolli Extra Virgin Olive Oil, cook them in a cast iron skillet, griddle, or on a grill for a few minutes until they start to turn a golden caramel color.
Save now with $1 off any Bertolli item, and pick up the NEW bottle at your closest Kroger store.
Whenever you’re shopping, the key to incredible flavors is using quality products. That’s why I’m adamant about using the best quality produce in addition to using Bertolli Extra Virgin Olive Oil. Not only is it a quality extra virgin olive oil that has been cold pressed for a naturally full-bodied fruity flavor but it is the world’s #1 olive oil brand. Bertolli was founded in Lucca, Tuscany and has over 150 years of expertise.
Bertolli has a new look, the same great taste and robust flavor, yet the recipe is simple. I love it!
Do you have that neighborhood store that when you walk in, you know where everything is and everyone that works there knows you? My local favorite store happens to be Kroger and yes, they know me! I enjoy the friendly staff and being able to find all the ingredients I need. Walking down the aisle with all the baking ingredients, oils and vinegars, I can find Bertolli Extra Virgin Olive Oil dead center on the left. To find a Kroger store near you, check out their store locator here.
When to buy fresh figs?
Although they are in season for part of the summer and even into the early fall (August through early October), you can find them all year round in their dried form. When eaten fresh, there is nothing like the crunchiness of the seeds against that slight chewiness of the skin that should be enjoyed.
This is the time of year to enjoy fresh fig recipes. I’ve always loved figs but didn’t have fresh figs until I was very much an adult. During my years living overseas, we had a massive fig tree that would become ladened with figs. Fairly often, you would find me climbing up that tree just to grab enough figs to make various recipes, including jams, baked treats, and in salads.
If I can’t find fresh figs, what can I substitute them for?
This salad, albeit all about grilled figs, can also be made with other stone fruits such as peaches, nectarines, or plums. Of course, grilled pears would also be gorgeous in this salad. Want to make it more of a meal? Add chicken or some lentils to make it more satisfying.
Either way, it’s a simple and easy to prepare a salad that tastes amazing.
Don’t forget to check out this store locator to find a Kroger near you!
- For the Salad:
- 4 strips bacon, cooked until crispy and crumbled
- 1 - 2 tablespoons Bertolli Extra Virgin Olive Oil
- 8 - 10 fresh figs, stems trimmed and halved
- 1/4 cup walnut pieces, toasted
- 1/4 cup blue cheese, crumbled
- Handful of dried cranberries
- 2 cups of mixed baby leaf lettuce
- Vinaigrette Dressing:
- 3 tablespoons Bertolli Extra Virgin Olive Oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
For the Salad:
- In heavy bottom skillet over medium heat, cook your bacon until crispy. Set aside on a paper towel lined plate to cool.
- In a clean skillet, grill or griddle, heat to medium to medium-high heat.
- In bowl with the Extra Virgin Olive Oil, dip the halved figs face down in the oil to gently cover.
- Grill face down in hot skillet for 2-3 minutes until just golden and caramelized. Remove figs from heat and set aside on a parchment lined plate.
- In large salad bowl, add the salad greens, walnuts, blue cheese, cranberries, and crumbled bacon, and top with the grilled figs.
For the Vinaigrette:
- In small bowl, whisk together the Extra Virgin Olive Oil, balsamic vinegar, honey, salt and pepper to taste.
- Drizzle the vinaigrette over the salad when ready to serve.
You can substitute fresh figs for peaches, nectarines, plums or pears.
The vinaigrette can be made up to a week ahead, simple whisk together thoroughly before using. Keep stored in an airtight jar in the refrigerator.
* Remember that figs are highly perishable, plan to enjoy them within 2 - 3 days of purchasing.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.