Easy Fig Arugula Salad Goat Cheese

Oh, you guys. I’ve been thinking about this fig arugula salad all week, and I just *had* to share it with you. It’s one of those recipes that just feels like sunshine on a plate, you know? The kind of thing you whip up when you want something light but totally satisfying, and honestly, it’s become my go-to when I need a little something elegant without a whole lot of fuss. It reminds me a bit of those fancy salads you see in magazines, but the real magic is how incredibly simple it is to put together. I remember the first time I made it, I was trying to impress some friends, and they devoured it in minutes. It’s become a staple, especially when figs are in season. If you’ve ever had a really good mozzarella and tomato salad, this is like that, but with a delightful peppery kick from the arugula and that burst of sweet, jammy fig. It’s truly a game-changer for weeknight dinners or even as a show-stopping starter for guests.

What is Fig Arugula Salad?

So, what exactly *is* this fig arugula salad? Think of it as a symphony of textures and flavors dancing on your palate. At its heart, it’s a vibrant bed of peppery arugula, those beautiful, slightly bitter greens that just sing when they’re fresh. Then, we layer in sweet, ripe figs – and when I say ripe, I mean those gorgeous ones that are almost bursting with juice. We’ll add some creamy, dreamy mozzarella, usually fresh balls that you can tear or slice, and then tie it all together with a bright, tangy dressing. It’s not just a salad; it’s an experience. The name itself, fig arugula salad, pretty much tells the story – it’s about celebrating those stars of the show, the figs and the arugula, in their perfect harmony. It’s the kind of dish that feels sophisticated yet is totally approachable for anyone who loves good, fresh food.

How do you make a fig arugula salad?

Quick Overview

The beauty of this fig arugula salad lies in its simplicity. We’re talking about washing and prepping a few fresh ingredients, whisking up a quick vinaigrette, and then artfully arranging everything on a platter. The key is using the freshest ingredients you can find, especially the figs and arugula, and letting their natural flavors shine. It’s less about complicated steps and more about thoughtful assembly. This is truly one of those salads that proves how amazing simple, quality ingredients can be together.

Ingredients

For the Salad Base:
6-8 ounces fresh arugula, washed and thoroughly dried (I always spin my greens dry in a salad spinner – it makes all the difference!)
6-8 ripe fresh figs, stemmed and quartered or sliced (look for figs that are plump and slightly soft to the touch, avoiding any that are bruised or mushy)
4 ounces fresh mozzarella cheese, torn into bite-sized pieces or sliced (I prefer fresh mozzarella balls that are packed in water; they have the best texture)

For the Balsamic Vinaigrette:
3 tablespoons extra virgin olive oil (use a good quality one, it really impacts the flavor)
1 tablespoon balsamic vinegar (a good quality aged balsamic adds a lovely sweetness and depth)
1 teaspoon Dijon mustard (this acts as an emulsifier and adds a little zing)
1/2 teaspoon honey or maple syrup (optional, but it rounds out the acidity beautifully)
Salt and freshly ground black pepper to taste

Optional Add-ins (for extra flair!):
1/4 cup toasted walnuts or pecans (for crunch)
2 tablespoons crumbled goat cheese or feta (if you love a salty tang)
Thinly sliced red onion (just a few rings for a little bite)

Step-by-Step Instructions

Step 1: Prepare the Arugula and Figs

First things first, make sure your arugula is super clean and bone-dry. Any excess water will dilute the dressing and make your salad soggy. Give it a gentle spin in a salad spinner, or pat it dry with paper towels. Next, gently rinse your figs. Trim off the tough stem end, and then slice them into quarters or wedges. If your figs are on the larger side, you might want to cut them into smaller pieces so they’re easier to eat. Set them aside.

Step 2: Prepare the Mozzarella

Drain your fresh mozzarella. If you’re using the small balls, you can often just tear them apart with your hands into rustic, bite-sized pieces. If you have a larger ball, slice it into rounds and then cut those rounds into halves or quarters. You want pieces that are easy to scoop up with a forkful of greens. Place the mozzarella pieces on a plate or in a bowl.

Step 3: Whisk Together the Vinaigrette

In a small bowl or a jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup (if using). Whisk vigorously until the dressing is well combined and emulsified, meaning it looks smooth and creamy. Season generously with salt and freshly ground black pepper to your taste. Give it a little taste – does it need more tang? Add a splash more vinegar. More sweetness? A tiny bit more honey. This is your chance to get it just right!

Step 4: Assemble the Salad

Now for the fun part! In a large bowl, gently toss the dried arugula with about half of the balsamic vinaigrette. You don’t want to drown the greens; just enough to lightly coat them. This helps them absorb some flavor without becoming heavy. Then, carefully arrange the dressed arugula on a serving platter or in a shallow bowl. Artfully scatter the prepared figs and mozzarella pieces over the arugula. If you’re using any of the optional add-ins like nuts or red onion, now’s the time to sprinkle those on too.

Step 5: Drizzle and Serve

Give the remaining vinaigrette a quick whisk, as it might have separated a bit. Drizzle the remaining dressing over the figs and mozzarella, and a little more over the arugula if you like. Serve immediately. This fig arugula salad is best enjoyed fresh, so I always try to assemble it right before I plan to eat it.

What to Serve It With

This fig arugula salad is so versatile, it really can be the star or a brilliant supporting player. For breakfast or brunch, I love serving it alongside some crusty toast with a smear of cream cheese or ricotta. It’s also absolutely divine with a perfectly poached egg on top – the yolk running into the dressing? Heaven. If you’re feeling a little more decadent for brunch, it’s a fantastic accompaniment to something like baked French toast or even mini quiches. As a light lunch, it’s wonderful on its own, or you can bulk it up a bit by adding some grilled chicken or shrimp. I’ve also found that adding some of those optional toasted nuts makes it hearty enough for a satisfying midday meal. For dinner, this fig arugula salad is a stellar starter. It’s elegant enough for entertaining, and it pairs beautifully with grilled fish like salmon or sea bass, or even a tender pork tenderloin. My personal family tradition for a summer barbecue is to have this as a refreshing side dish alongside some grilled chicken skewers or steak. It cuts through the richness of the meat perfectly.

Top Tips for Perfecting Your Fig Arugula Salad

I’ve made this fig arugula salad more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it from good to absolutely spectacular. For the figs, ripeness is key. You want figs that are soft to the touch and give a little when you gently squeeze them. If they’re rock hard, they won’t have that lovely sweet, jammy quality. If they’re *too* soft or mushy, they might fall apart too much. I always give them a gentle rinse and then pat them dry before cutting. For the arugula, the absolute most crucial step is getting it bone dry. I cannot stress this enough! If there’s water clinging to the leaves, your dressing will just slide off, and you’ll end up with a watery salad. A good salad spinner is your best friend here. If you don’t have one, lay the leaves out on clean kitchen towels and gently pat them dry. When it comes to the mozzarella, I find that tearing the fresh balls into rustic, uneven pieces gives it a better texture than perfectly uniform slices. It feels more handmade and inviting. For the vinaigrette, my secret is the Dijon mustard. It not only adds a nice little tang but also helps the oil and vinegar emulsify beautifully, creating a smoother, more cohesive dressing. Don’t be afraid to taste and adjust the seasoning. Everyone’s preference for salt, pepper, and acidity is different. I’ve learned that a little extra drizzle of good balsamic vinegar right before serving can really make the flavors pop, especially if your figs are a bit less sweet than usual. And if you’re thinking about substitutions, while figs are the star, you can absolutely swap them out when they’re not in season. Pear slices or even some juicy berries like raspberries or sliced strawberries can offer a similar sweetness and tang, though they’ll have a different texture. For an extra crunch, toasting your nuts is a must. It brings out their flavor and makes them delightfully crispy. I usually toast walnuts or pecans in a dry skillet over medium heat for a few minutes, just until they’re fragrant. Keep an eye on them, as they can burn quickly! And for a touch of elegance, a few thin slivers of red onion add a subtle sharpness that complements the sweetness of the figs and the richness of the cheese beautifully. Just a few rings, thinly sliced, are all you need.

Storing and Reheating Tips

This fig arugula salad is definitely best enjoyed fresh, but life happens, and sometimes you have leftovers! If you find yourself with a bit of this deliciousness remaining, here’s how to keep it as lovely as possible. For best results, I always recommend storing the components separately if you know you won’t eat it all in one go. Keep the dressed arugula, figs, and mozzarella in separate airtight containers in the refrigerator. The arugula will stay crisper this way, and the figs and cheese won’t get soggy. It should last well for about 1-2 days this way. When you’re ready to enjoy the leftovers, assemble them just before serving, adding a fresh little drizzle of dressing if needed. If you’ve already assembled the salad and have leftovers, it’s a bit trickier, but still doable. Cover the salad tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator. It will likely be best within a few hours, but it can still be okay for up to 24 hours. The arugula might be a little less crisp, and the figs could soften further, but it will still be tasty. I don’t really “reheat” this salad in the traditional sense, as it’s meant to be a fresh dish. If you’re storing it, it’s all about preserving its freshness. For the dressing, you can make a larger batch and keep it in a sealed jar in the refrigerator for up to a week. Just give it a good shake before using. If you’ve stored the salad with the dressing already on it, and it seems a little tired, a light sprinkle of fresh greens or a few extra fig slices can perk it up considerably. Remember, the goal is to maintain that vibrant, fresh quality, so treating it gently is key.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite fig arugula salad! I really hope you give this one a try. It’s so much more than just a salad; it’s a celebration of simple, beautiful ingredients that come together to create something truly special. It’s proof that you don’t need a complicated recipe to impress your taste buds or your guests. Whether you’re looking for a light lunch, a stunning appetizer, or a refreshing side dish, this fig arugula salad truly delivers. It’s a recipe that brings me joy every time I make it, and I’m sure it will do the same for you. If you love this, you might also enjoy my other seasonal salads, like my peach and burrata salad or my apple and walnut spinach salad. They share that same love for fresh, vibrant flavors. I can’t wait to hear how your fig arugula salad turns out! Please leave a comment below and share your thoughts, or even your own favorite variations. Happy eating!

Fig Arugula Salad with Goat Cheese

A simple and elegant salad featuring fresh figs, peppery arugula, and creamy goat cheese, drizzled with a balsamic glaze. Perfect as a quick appetizer or side dish.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Salad Ingredients

• 8 cups baby arugula
• 8 whole fresh figs washed and quartered
• 1.75 ounces goat cheese semi-soft

Dressing Ingredients

• 0.5 cup balsamic glaze
• 4 tsp extra virgin olive oil

Instructions

 

Preparation Steps

• Arrange the baby arugula on a large salad bowl or platter. Alternatively, divide the arugula among 8 individual salad plates.
• Top the arugula with the quartered fresh figs and crumble the goat cheese over the salad.
• Serve immediately with the balsamic glaze and extra virgin olive oil on the side for drizzling.

Notes

This salad is incredibly versatile and can be enjoyed as a light lunch, a sophisticated appetizer, or a beautiful side dish for any meal. The sweetness of the figs, the peppery bite of the arugula, and the tangy creaminess of the goat cheese create a delightful flavor combination.