Chuck full of juicy tomatoes, crusty bread and honey-sweet fresh figs, this fig panzanella salad is a melody of delicious late summer flavors.
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This fig panzanella salad is a delightfully delicious twist on the classic panzanella salad. While staying true to traditional elements of panzanella – fresh tomatoes, hearty croutons, and an easy vinaigrette– this recipe elevates the experience by embracing the subtle sweetness of fresh figs.
This restaurant-worthy salad is a breeze, as the recipe requires minimal cooking, just six ingredients for the salad, and pantry staples for the dressing. As we near the end of summer, this light and refreshing salad makes the perfect appetizer or side dish to celebrate the season’s harvest of figs and tomatoes.
Looking for other ways to take advantage of fig season? Try my Fig and Goat Cheese Flatbread!
Fresh figs: figs have a tender skin, soft flesh and purple, green or black skin. They have a mild honey-like sweetness.
Spring mix: these delicate greens work perfectly for this salad.
Arugula: also known as rocket and has a peppery flavor. It’s distinct flavor adds complexity and balances out the sweet flavors in the salad.
Tomatoes: I used red, yellow and orange cherry tomatoes for pops of color, but you can use whatever tomatoes are freshest and available to you.
Red onion: the red onion is thinly sliced and adds a slightly zesty kick and crisp texture.
Croutons: in order to achieve the best taste and texture, I highly recommend making your own croutons. They only require a few extra steps but the result is worth it.
Dressing: extra virgin olive oil, apple cider vinegar, dijon mustard, honey, salt and black pepper.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the slices of bread into cubes and place on the baking sheet.
Drizzle the bread with olive oil and season with salt and pepper. Bake the bread for 12-15 minutes, or until lightly golden and crunchy.
Meanwhile, in a small mixing bowl, combine high quality olive oil, apple cider vinegar, honey, dijon mustard, salt and black pepper. Whisk to combine all ingredients.
In a large serving bowl, combine arugula and spring mix along with homemade croutons, figs, tomatoes and red onion. Pour over dressing and toss to ensure everything is evenly coated in dressing.
Best served immediately. Please see below for tips, substitutions and full, printable recipe card.
What to Serve with Fig Panzanella Salad
Fig panzanella salad is best served in the summertime when figs are in season. Here are some light and fresh summertime foods to enjoy with or after enjoying this salad:
- Grilled chicken and vegetables: nothing says summer more than a light salad and a grilled dinner.
- Roasted or air fried salmon and herbed rice.
- A summery pasta dish, like my creamy lemon ricotta pasta.
- Vegetable quiche: a surprisingly delicious summertime dinner to pair with a salad.
- Soak the red onions in cold water for 10 minutes for a less stringent flavor.
- For the best results, always use homemade croutons, never store bought.
- This salad is best when made right before serving. You can prep all the ingredients ahead of time and assemble when ready.
When are figs in season?
There are two seasons for fresh figs in the United States. The first season is in the first few weeks in June and the second season takes place from August through October.
How do you know when figs are ripe?
Fresh figs will be soft and squishy, with skin that is easily pierced.
If figs are picked too early, they will not ripen off the tree. So select figs that appear to be near ripe or ripe to best results.
Can I use dried figs?
Yes, however, they will provide a different taste and texture. Dried figs are chewier and have a deeper honey flavor.
To rehydrate dried figs and make them a little softer, you can soak them in warm water or a bit of fruit juice.
How can I store fig panzanella salad?
Fig panzanella salad is best enjoyed fresh and will not be good leftover. The greens and croutons will get soggy.
If you wish to prep the ingredients ahead of time, store everything separately and assemble right before serving.
Fresh Figs: If fresh figs are not available, you can use dried figs that have been rehydrated in warm water or a bit of fruit juice.
Tomato: Plum tomatoes or heirloom tomatoes can be used instead of smaller cherry or grape tomatoes. I recommend using whatever is freshest and available to you!
Arugula and Spring Mix: Spinach, baby kale, or any other preferred leafy greens can replace arugula and spring mix. Or feel free to use all arugula or all spring mix.
Croutons: for a gluten-free option, use gluten-free croutons or toasted gluten-free bread cubes.
Dressing: Lemon juice or red wine vinegar can replace apple cider vinegar for a tangy flavor. Agave nectar or maple syrup can be used instead of honey for a vegan alternative.
Additions: additional veggies such as cucumber, or fresh fruits such as plums or cheese such as feta, goat cheese or mini mozzarella balls are all great additions.
Remember, while substitutions can offer a unique twist, the key is to maintain a balance of flavors, textures, and colors in your salad. Feel free to experiment and adapt the recipe according to your preferences and dietary needs.
More Salad Recipes You’ll Love
- Santa Fe Salad
- Grilled Peach and Burrata Salad
- Crunchy Thai Salad with Peanut Dressing
- Roasted Delicata and Burrata Salad
- Autumn Harvest Salad with Quinoa
If you make this Fig Panzanella Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Fig Panzanella Salad
- 2 cups arugula
- 2 cups spring mix
- 10 fresh figs quartered
- 1 pint cherry tomatoes halved
- 1/2 cup thinly sliced red onions
- 4 slices sourdough bread
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 1/2 tbsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the slices of bread into cubes and place on the baking sheet.
- Drizzle the bread with olive oil and season with salt and pepper. Bake the bread for 12-15 minutes, or until lightly golden and crunchy.
- Meanwhile, in a small mixing bowl, combine high quality olive oil, apple cider vinegar, honey, dijon mustard, salt and black pepper. Whisk to combine all ingredients.
- In a large serving bowl, combine arugula and spring mix along with homemade croutons, figs, tomatoes and red onion. Pour over dressing and toss to ensure everything is evenly coated in dressing.