Fig and Mozzarella Salad

3rd February 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“This is one of our masterpieces from a long time ago. The recipe is from the first cookbook we wrote together[footnote]Vous Avez Déjà Essayé? published in 2000 [/footnote]. It’s very simple, but you need good figs and the mozzarella has to marinate in the oil for minimum two hours.”
Hervé Tullet & Marie-Odile Briet, children’s author & food journalist, Paris

Serves 4 as a starter


250g buffalo mozzarella (or feta)
600g black figs, just ripe
1 tbsp walnut oil
2 tbsp olive oil
1 lemon, juiced
1 clove of garlic, finely chopped
Salt and pepper


Cut the mozzarella into thin slices. Marinate for minimum 2 hours in the fridge (don’t cheat, that’s the secret) in the oils, lemon, garlic, salt and pepper. When the cheese is ready, arrange it on a plate with the figs, quartered or sliced. Sprinkle with the marinade, serve it to your guests, triumph modestly.

Posted 3rd February 2015

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin