Category: Side Dish
Date: Sep 06, 2022

Celebrate the simplicity of the summer season with this heirloom salad. Sweet figs, juicy tomatoes, creamy mozzarella, and peppery arugula come together with a drizzle of extra virgin olive oil and balsamic vinegar creating a wonderful food pairing with PEJU Sauvignon Blanc. With this simple and easy recipe, you can have knockout flavors in no time! If you’re looking for a little more add, include a piece of fresh bread on the side to soak up all the goodness.


4 large heirloom tomatoes, sliced or wedged (different color tomatoes preferred)
8 oz baby arugula
1 ( 8 oz) ball fresh burrata
16 small basil leaves
8 fresh figs, any type
4 tbsp balsamic vinegar
4 tbsp honey
4 tbsp virgin olive oil
Sea salt and ground black pepper to taste



Preheat oven to 300°F

Combine balsamic vinegar and honey, mix well to combine.

Cut the figs in half lengthwise, add figs to the mix and coat well.

Place figs and the excess balsamic honey mix on a roasting pan and roast in the oven for about 12 to 15 minutes until figs are tender.

Place figs and remaining balsamic glaze into a small bowl. Reserve until needed.



Divide the arugula onto 4 plates and arrange on the center of the plate, add the tomatoes on top of arugula (alternating colors if possible).

Cut burrata ball into fourths. Add burrata to each plate on top of the tomatoes, sprinkle four basil leaves on each salad.

Arrange a few halves of the figs on each salad, season the salads with sea salt and black pepper.

Drizzle the salads with extra virgin olive oil and leftover balsamic-honey glaze. Enjoy!