This week I am sharing with you a delicious sounding recipe that makes the most of the abundance of basil and also the current fig season. Yum!  


  • 6 black figs, trimmed and tops peeled 
  • 2 buffalo mozzarella balls (about 120gm each), torn 
  • 1 cup basil leaves, torn 
  • Shallot and cabernet merlot dressing 
  • 3 golden shallots, finely diced 
  • 80 ml extra-virgin olive oil (1/3 cup) 
  • 2 tbsp cabernet merlot vinegar (or other red wine vinegar) 
  • Pinch of caster sugar 
  • To serve: spelt sourdough or other bread crumbs


Step 1: Halve figs and arrange on a plate, then scatter torn mozzarella and basil leaves over. Season with sea salt flakes and freshly ground black pepper. 

Step 2: For shallot and cabernet merlot dressing, whisk ingredients in a bowl and season to taste. Drizzle dressing over figs and mozzarella, and serve with bread to the side. 

*Recipe and photo credit: