What better and refreshing way to celebrate a summer vacation than whipping up a crisp salad while sailing from port to port... black figs, heirloom tomato halves and buffalo mozzarella Caprese balls with a thyme-honey dressing and fresh oregano. Cheers to summer from Scarlett over at Fork and Flower
2 black figs, in eighth
1 cup heirloom cherry tomatoes, halved
1 pack buffalo mozzarella globes
handful oregano leaves
1 tsp. maldon sea salt
1 pinch freshly ground black pepper
1 tsp. thyme-honey
1 tbsp. fig balsamic vinegar
1 tbsp. extra virgin olive oil
Assemble the figs, heirloom tomatoes halves and mozzarella on a plate, adorn with the oregano. sprinkle with salt and pepper. make a quick dressing with the honey, olive oil and balsamic vinegar, and drizzle on top.
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