With herbs and cheese, this fig salad is an easy late-summer feast

The addition of fruit gives a sweet, luxurious feel.

This fig salad is from Last Minute Brunch Party by Amelia Wasiliev (Hardie Grant), photography by Lisa Linder.

Amelia Wasiliev

less than 2 min read

11:21AMFebruary 18, 2025

The Weekend Australian Magazine

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This simple salad is very quick to prepare. The addition of fruit gives a sweet, luxurious feel. I often swap both the herbs and the fruit for what I have on hand, and it’s just as good with or without the cheese if you have any guests with special dietary requirements.

Try my other brunch recipes: smoked trout salad and shakshuka.

Figs are in season now so make the most of them. Photography by Lisa Linder

This is an edited extract from Last Minute Brunch Party by Amelia Wasiliev

Herby fig salad

Ingredients

• 120g rocket
• 2 generous handfuls of mixed fresh herb leaves (basil, mint, flat-leaf parsley, dill)
• 1 small red onion
• 60g Parmigiano Reggiano
• 6 figs, at room temperature
• Generous sprinkle of flaky sea salt

For the dressing

• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar

Method

Arrange the rocket and herbs on a large serving platter or in a shallow bowl. Peel and halve the onion and slice into thin wedges. Separate and sprinkle over the herb mix. Use a vegetable peeler to shave the cheese into large, thin pieces and toss over the salad leaves. Tear the figs into halves and then quarters, then arrange evenly over the salad before giving a good sprinkle of sea salt. Drizzle with olive oil and the vinegar and gently toss to mix.

Serves 6