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David Allison's grilled fig, heirloom tomato and buffalo mozzarella salad

Name: Grilled fig, heirloom tomato and buffalo mozzarella salad recipe
Yield: 6
Ingredients: 4 (1.2kg total) large colourful heirloom tomatoes, cut into 1cm slices; 6 fresh figs, halved; 125ml olive oil; 2 x 150g buffalo mozzarella, torn (we used Vanella Buffalo Mozzarella); 100g walnut; 2 avocados, cut into wedges; 500.00 ml basil leaves, roughly torn; 80ml balsamic vinegar

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P17 Grilled fig, heirloom tomato and buffalo mozzarella salad

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by David Allison

CHEF AND FOUNDER, STIX

Feb 21, 2023

“I have avocado on everything. For breakfast, I have avocado, ham and tomato on toast; and a salad of avocado, tomato, cucumber, lettuce, nuts, feta and olives with dinner every night.” – David Allison

4 (1.2kg total) large colourful heirloom tomatoes, cut into 1cm slices
6 fresh figs, halved
1/2 cup (125ml) extra virgin olive oil (we used Joseph Olive Oil)
2 x 150g buffalo mozzarella, torn (we used Vanella Buffalo Mozzarella)
1 cup (100g) walnuts, toasted, chopped
2 avocados, cut into wedges
2 cups basil leaves, roughly torn
1/3 cup (80ml) quality balsamic vinegar (we used Joseph La Casetta)

Method

1.

Lay the tomatoes on a large tray. Season with salt flakes and a generous amount of freshly ground black pepper. Set aside until ready to assemble.
2.

Preheat a chargrill pan or barbecue on high. Brush the figs with 1 tbs of the oil and chargrill for 30 seconds each side or until lightly charred.
3.

Remove and rest for 2 minutes, then tear some and leave the others whole.
4.

Layer tomato, figs, mozzarella, walnuts, avocado and basil on a serving plate, seasoning as you go.
5.

In a jug, whisk remaining oil with the balsamic vinegar, season with salt and a generous amount of freshly ground black pepper. Drizzle over salad before serving.