Roasted Fig and Burrata Salad with Olive Oil Dressing

Name: Roasted Fig and Burrata Salad with Olive Oil Dressing
Prep time: 15 min
Cook time: 15 min
Yield: 2-4
Ingredients: #For the Salad; 8 fresh figs, halved; 2 tablespoons La Española Extra Virgin Olive Oil, divided; 1 tablespoon honey or maple syrup; Salt and black pepper, to taste; 4 cups mixed salad greens (arugula, baby spinach, spring mix) if desired; 2 balls burrata cheese (about 4 oz each), torn or cut into pieces; ¼ cup toasted walnuts or pistachios, roughly chopped; #For the olive oil dressing:; 3 tablespoons La Española Extra Virgin Olive Oil; 1½ tablespoons balsamic vinegar; 1 teaspoon honey or maple syrup; ½ teaspoon Dijon mustard; Salt and black pepper, to taste

This Roasted Fig and Burrata Salad is a restaurant-style starter you can easily make at home. Sweet roasted figs, creamy burrata and peppery greens are finished with a simple La Española Extra Virgin Olive Oil and balsamic dressing. It’s a beautiful Mediterranean-inspired dish for dinner parties, holidays or a special weeknight meal.

2-4

15 mins

Ingredients

For the Salad

8 fresh figs, halved
2 tablespoons La Española Extra Virgin Olive Oil, divided
1 tablespoon honey or maple syrup
Salt and black pepper, to taste
4 cups mixed salad greens (arugula, baby spinach, spring mix) if desired
2 balls burrata cheese (about 4 oz each), torn or cut into pieces
¼ cup toasted walnuts or pistachios, roughly chopped

For the olive oil dressing:

3 tablespoons La Española Extra Virgin Olive Oil
1½ tablespoons balsamic vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt and black pepper, to taste

preparation

1.

Preheat the oven to 400°F (200°C). Place fig halves on a parchment-lined baking sheet, cut side up. Drizzle with 1 tablespoon of extra virgin olive oil and honey; season lightly with salt and pepper. Roast for 10–12 minutes, or until soft and slightly caramelized. Let cool slightly.
2.

In a small bowl, whisk together balsamic vinegar, honey and Dijon mustard. Slowly whisk in 3 tablespoons of extra virgin olive oil until smooth. Season with salt and black pepper to taste.
3.

Place the burrata over a plate surrounded by the roasted figs, then sprinkle with toasted nuts. Optional: If you choose to add salad greens, dress them with 1 tablespoon of extra virgin olive oil and a small spoonful of the dressing, just enough to lightly coat the leaves, then spread the salad over the plate before adding the burrata and figs.
4.

Drizzle additional dressing over the salad just before serving. Add a final pinch of salt and freshly ground black pepper if desired.

Tips and Variations

If you’re looking for fun ways to play around with the flavor and texture of this dish, try using dried figs when fresh figs are not in season, rehydrate dried figs in warm water or orange juice, then roast briefly with olive oil and honey. If you’ve run out of figs, don’t fret. Roasted peaches, plums, or grapes also work beautifully with burrata.

Sweet and Savory Spanish Salad

If you find yourself craving more fruit-infused salads, try our gourmet Peach, Serrano Ham, and Mint Salad. This sweet and savory Spanish salad celebrates the vibrant flavors of Mediterranean cuisine. Juicy, ripe peaches bring natural sweetness that pairs beautifully with the salty richness of Serrano ham, while fresh mint and peppery greens add brightness and aroma. Finished with shavings of Manchego cheese and a light drizzle of extra-virgin olive oil, the combination creates a refreshing dish that is both elegant and simple. Perfect for warm days or light gatherings, this salad balances fruity, savory, and herbaceous notes in every bite.

Extra Virgin Olive Oil

Ingredients

preparation

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Tips and Variations

Sweet and Savory Spanish Salad

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