Confession: I hate raw tomatoes. It's something about the seedy, watery texture and the acidic flavor that just doesn't work for me. They're fine when they're cooked—roasted, blitzed into tomato sauce, or in soup primed for grilled cheese dunking—but I've never appreciated an heirloom tomato salad. I've tried to make myself appreciate Caprese salads, because any salad that is ⅓ parts cheese is ideal, but the tomato texture violation always kept me from enjoying them. Then editor-in-chief Adam Rapoport shared his recipe for fig Caprese salad in Bon Appétit's August issue, and I swore I heard angels sing.
Since tomatoes are technically a fruit, it makes sense to substitute them with other perfectly-ripe fruit in the summer. "Use whatever figs are ripest and jammiest—that's imperative," Rapoport explains. This recipe was passed down a few times: from Ruthie Rogers, who runs The River Café in London, to her son, Roo, and then to Adam and his wife, Simone. And now to me. And to you. And all our collective friends and family. Next stop: the world.
Even though you're using fruit, this is still a savory salad and not a dessert. Rapoport also loves ripe, syrupy peaches with fresh mint, and has strawberries and plums on his to-try list. Just aim for something juicy and fresh and add lots of olive oil, salt, and pepper. Fresh mozzarella—preferably of the Buffalo-milk variety—and basil are the classic toppings, but I'm thinking of combining peaches and burrata for extra creaminess.
Whether you're a tomato hater like me or just looking to use up fruit in a new way, I think we can all agree that any reason to consume more cheese this summer is a good one.
Get the recipe: Fig Caprese Salad
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