Melon & Fig Salad with Basil Cream Recipe
This fig salad with fresh basil cream is a simple no cook delight. Serve chilled for a refreshing pop of flavor.
The best way to serve fruit is at the height of their season and as simply as possible, allowing the natural flavors to have full impact. Very ripe, intensely sweet figs and melons are delicious when drizzled with a sauce of cream and basil.
If you’re looking for more peak-season recipes to serve alongside this melon and fig salad, try these: Garlic-Lemon Butter Bean Dip, this bright and fresh Cherry Tomato Salad with Burrata & Pesto, Fresh Strawberry & Spinach Salad, Grilled Salmon Potatoes & Asparagus Salad, and a fan favorite Panna Cotta Pie with fresh berries.
serves 4
Ingredients
Method
In a bowl, stir together the cream, lemon juice, minced basil, and sugar. Cover and refrigerate for at least 1 hour or for up to 6 hours.
When ready to serve, divide the melon and figs among individual plates. Pour a little of the cream mixture over each plate of fruit, garnish with basil leaves, and serve.
This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.
Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad
