Arugula Fig Salad is the perfect way to enjoy the sweetness of ripe summer figs. We paired this gorgeous salad with creamy Gorgonzola and peppery arugula, then finished it with a subtle hint of orange blossom water. It's a beautiful side dish that will make a statement at any summer gathering.
When it comes to summer salads, they don't get much better than this fresh fig and arugula salad. It's a beautiful combination of flavours and textures that will have your taste buds singing.
Sweet figs are the star of this show, and when they're paired with peppery arugula and creamy Gorgonzola, you have a side dish that's sure to impress.
Adding a hint of fragrant orange blossom adds a subtle sweetness to the salad that helps to tie all the flavours together.
Looking for more gourmet salad inspiration? Try our Persian Watermelon Salad or, for some cool weather magic, try our Radicchio and Pear Salad.
Why Make This Salad?
This arugula blue cheese salad with figs is nothing short of amazing!
- The flavours and textures are so perfectly balanced - sweet summer figs, peppery arugula, creamy Gorgonzola, and crunchy pistachios drizzled with a fragrant orange blossom vinaigrette.
- It's super convenient to make ahead of time. Assemble the salad, store it in the fridge and top it with dressing just before serving.
- It's beautiful, vibrant, and tempting - a perfect salad for special occasions and gatherings.
Ingredients and Substitutions
- Arugula or Rocket - forms the base of this salad and adds a nice peppery bite, and suits the figs beautifully. However, feel free to swap it for spinach, a mesclun/spring mix or any soft lettuce varieties such as butter/Bibb/Boston or oak leaf lettuce.
- Fresh Figs - use whatever you find, brown Turkey, black mission, black or white Genoa or white Adriatic. You can swap the figs for apples or pears; they both pair well with Gorgonzola.
- Gorgonzola - instead, try Roquefort, Stilton, Blue Castello, goat's cheese, sharp-tasting parmesan cheese, or even a Cretan graviera cheese if you don't want to use blue cheese.
- Pistachios - to add some crunch, swap for some toasted pecans or walnuts.
- The dressing - we have whipped up a fragrant orange blossom dressing that works beautifully with the figs, but you can certainly swap for a simple balsamic vinaigrette or a drizzle of balsamic glaze.
Variations
One reason I love this fig arugula salad is that it’s easily adapted to suit your tastes and your pantry.
- Make it A Meal by adding some grilled chicken, crispy tofu or my favourite prosciutto; it makes a perfect light lunch.
- Bulk it up by adding some grains such as cooked quinoa, freekeh or pearl barley to feed a crowd.
- Make it vegan or dairy-free by leaving out the cheese or using a nut cheese instead.
- Make It nut-free by swapping the pistachios for some seeds like pepita or sunflower seeds.
How to Make It
Step 1 - Prepare Your Ingredients
Wash your arugula (rocket) to get rid of any dirt and debris. Gently remove any damaged or wilted leaves, then give it a good shake.
After that, you can either pat it dry with a towel or spin it in a salad spinner to get rid of any excess water.
Figs are delicate - so be sure to handle them with care. Give them a quick rinse under cold running water, gently pat them dry, cut off any stems or damaged parts, and cut them into quarters.
Gorgonzola is best diced into small cubes while it's still cool from the fridge - otherwise, it will be too soft to handle.
Step 2 - Shake-up the Dressing
Add the dressing ingredients to a glass jar, whether you use 1 or 2 tablespoons of orange blossom water will depend on the strength of your orange blossom water and your taste.
Start with 1 tablespoon taste and then add ½ tablespoon until you can just taste a hint of orange blossom in your dressing.
Shake until emulsified (well combined).
Step 3 - Assemble the Salad
Arrange your arugula/ rocket in a shallow salad bowl.
Top your rocket with the figs and if you are serving it right away, pour the dressing over the salad. Otherwise, place it in a small jug to serve on the side.
Add the Gorgonzola and scatter the crushed pistachios on top for a finishing touch. Don't worry about tossing this salad since you don't want to damage those beautiful figs.
Serve it immediately and enjoy!
Serving Suggestions 🍽
This hearty salad is a delicious and filling way to take advantage of the freshness of figs this summer!
Served with some fresh bread, it can standalone as a light lunch or dinner, as it is quite substantial and filling. It’s great as a topping for bruschetta.
For a more filling option, you could pair this salad with grilled chicken or a whole baked fish such as salmon or snapper. For die-hard carnivores, it goes great, with a well-cooked steak or baked pork chops.
An elegant salad to serve at your next dinner party. Try it with a Herb crusted roast chicken or with a Festive Porchetta.
It makes a great appetizer served on individual plates with some prosciutto or as an hors d'oeuvres alongside a charcuterie board.
Tips and Questions
What is Gorgonzola?
Gorgonzola is a veined blue cheese made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
They have made it for centuries in Gorgonzola, an Italian city in Milan, where it also gets its name.
Like other Italian ingredients such as Balsamic Vinegar of Modena, and Parmesan Reggiano, Gorgonzola enjoys Protected Geographical Status. This means they can only produce it in certain provinces in Italy.
How to choose figs?
Once picked, figs don't ripen any further, and their perishable, fragile nature makes them pricey.
To ensure you choose a good one, go for fruit that feels heavy, that's unbruised and unmarked.
Keep them in the fridge but try to eat them as soon as you can.
Can I use dried figs?
Yes, you can use dried figs, but you will need to plump them up.
To rehydrate your figs, place them in a bowl, cover them with boiling water, soak them for 15 minutes and then strain them.
They will turn plump and juicy.
Can you make fig arugula salad ahead of time?
Once this salad has been dressed then, it really needs to be eaten straight away.
To save time, assemble the salad without the dressing and then pour over the dressing just before serving.
You could also make the dressing the day before and keep it in a glass jar in the fridge.
To make it packable for picnics, and potlucks, prepare all parts of the salad and keep them in separate containers in the fridge, then assemble it just before you serve.
For your weekday lunches, assemble the salad in a container and keep the dressing in a separate one so you can pour it over the salad just before you're ready to eat.
How to store the leftover salad.
Pop any leftovers in an airtight container and store them in your fridge. You can still enjoy it the following day, even though the arugula will be wilted.
Recipe Card
Equipment
- Salad Spinner
Ingredients
- 100 grams baby rocket (arugula)
- 4 figs, fresh (any that take your fancy)
- 100 grams Gorgonzola ( I used a creamy version)
- ¼ cup pistachios (crushed)
- Sea salt and cracked black pepper
- ¼ cup extra virgin olive oil
- 1-2 tablespoons orange blossom water 1
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 2 tablespoons lemon juice
Instructions
- Add all the dresing ingredients to a glass jar and shake until emulsified.
- Wash and dry your arugula (rocket), then rinse and trim your figs, cut into quarters.
- Dice your gorgonzola into small cubes.
- Arrange your rocket on a salad platter, place your figs on top of the rocket, then top with the Gorgonzola and scatter the crushed pistachios on top to garnish.
- Pour the dressing over the salad and serve immediately.
- NOTE: I didn’t feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Video
Notes
- Whether you use 1 or 2 tablespoons of orange blossom water will depend on the strength of your orange blossom water and your taste. Start with 1 tablespoon taste and then add ½ tablespoon until you can just taste a hint of orange blossom in your dressing.
William Maxwell says
As soon as I saw "Fresh fig and arugula salad" I thought; "I'd put Pistachios with that" & low and behold... I've added this salad to my "Make Soonest List"