Tomato, Fig, Goat Cheese, Basil, and Olive Salad with Balsamic Vinaigrette

Amanda Hesser


This recipe, adapted from a version by renowned chef Anne Rosenzweig, first appeared in the New York Times in 2002, accompanying an article by Marian Burros.

Adapted from The Essential New York Times Cookbook: Classic Recipes for a New Century (W. W. Norton & Company, 2010)


2 tablespoons balsamic vinegar
1/3 cup olive oil
4 cups frisée, broken into pieces
2 cups arugula, tough stems removed, torn into bite-sized pieces
Salt and freshly ground black pepper
4 large tomatoes, cored and cut into thin wedges
1/3 cup Kalamata olives, pitted and sliced
A handful of basil leaves, torn
6 figs (still a little firm, not overripe), cut into quarters
3 ounces fresh goat cheese, crumbled


Put the balsamic vinegar in a bowl and whisk in the oil.

Combine the frisée and arugula in a large salad bowl. Season with salt and pepper and dress with half the vinaigrette; adjust the seasoning as needed. Spread the greens on a large platter.

Toss the tomatoes, olives, and basil in the salad bowl, season with salt and pepper, and dress with the remaining vinaigrette. Taste and adjust the seasoning. Top the greens with this mixture and scatter the figs and crumbled goat cheese on top.


8 servings as a first course, 4 to 6 servings as a main course