Fresh Fig, Arugula & Brie Salad with Vanilla-Shallot Vinaigrette
A light, elegant fresh fig salad that’s creamy, sweet, and unexpectedly balanced. Perfect for summer lunches or sunset appetizers.
A Salad That Feels Like a Little Luxury
There’s something magical about a salad that looks like it came off a restaurant menu but only takes you 10 minutes to throw together. This Fresh Fig, Arugula & Brie Salad is exactly that kind of recipe. It’s the sort of dish that feels elevated enough for a gathering, yet simple enough to make when you want something beautiful just for you. And let’s be honest – we all need more recipes like that
What I love about this salad is how the ingredients do all the heavy lifting. You barely need to touch them. The figs are soft and jammy, the brie melts into the arugula like butter, and the almond petals bring the crunch. Then comes the vinaigrette – a delicate vanilla-shallot dressing that pulls everything together with the gentlest kiss of sweetness. It’s unexpected, but it works.
If you’re looking for a way to enjoy fresh figs before the season slips away, this salad is your answer. It’s not trying to be trendy – it’s simply good. And it looks absolutely stunning on a plate!
Why You’ll Love This Fresh Fig Salad
Let me paint a picture. It’s a warm afternoon. You’ve got two perfectly ripe figs on the counter, a small wedge of brie in the fridge, and a craving for something light but indulgent. You’re not in the mood to cook, but you still want something that feels intentional. This salad is it!
It checks all the boxes:
- Seasonal and fresh – nothing says late summer like figs and arugula.
- Minimal ingredients, maximum payoff – 6 core ingredients, big flavor.
- No cooking required – unless you count toasting some almonds.
- Elegant presentation – perfect for content or company.
- Unexpected twist – the vanilla-shallot vinaigrette adds depth without overpowering.
I’ve made this on lazy Sundays with iced tea and also plated it up for friends alongside a crisp glass of white wine. It always gets compliments, and it always surprises people that something this good took just a few minutes.
Let’s Talk About Fresh Figs
Figs are one of those ingredients that feel like a treat, maybe because they’re only around for a short window each year. When they’re in season, they’re rich, tender, and just the right amount of sweet. You don’t need to do much to them, just slice them in half or quarters and let their beauty speak for itself.
In this salad, I’m using about 4 fresh figs for two servings. You want figs that are plump but not mushy. Look for ones that give slightly when you press them and have a deep purplish or honey-brown hue depending on the variety. Mission figs are my favorite, but Turkish or Kadota work beautifully too.
If you’ve never tried figs with cheese before, you’re in for something special. The sweetness of the figs plays so well with the creamy brie – it’s one of those classic pairings that just works. Add in peppery arugula and toasted almonds and you’ve got contrast, balance, and a bit of everything on the plate.
Arugula: The Unsung Hero
Arugula is my go-to base for this kind of salad. Its peppery, slightly bitter flavor balances the sweetness of the figs and the richness of the cheese. I use 2 cups of baby arugula here – just enough to cradle the toppings without overwhelming the plate.
The trick is not to overdress it. Arugula is delicate, and you want it to stay light and fluffy, not wilted. I like to drizzle the dressing gently over the top right before serving instead of tossing everything together. That way, every bite still tastes fresh and has its own character.
Brie in a Salad? Yes, Please.
Some people might not think of brie as a salad cheese, but they should! It’s buttery, mild, and melts just slightly into the greens. Instead of crumbling it like feta or slicing it like mozzarella, I like to break brie into little pieces and nestle them into the salad. That way, each forkful feels like a treat.
For this fresh fig salad recipe, 2–3 ounces of brie is plenty for two servings. You can leave the rind on or trim it – it’s totally up to you. I personally love the slight earthiness the rind adds, but if you’re serving someone new to brie, you can remove it to keep the texture smooth.
Pairing brie with figs is nothing new – it’s one of those French countryside staples. But putting it all in salad form with a modern vinaigrette? That’s where this becomes uniquely yours.
A Vinaigrette That Surprises (In a Good Way)
This dressing is subtle, a little fancy, and very different from your everyday vinaigrette. The idea came from a dessert I had years ago that combined vanilla with shallots in a fig tart. I remember thinking, “This would work in a savory dish.” And it really, really does.
Here, the vinaigrette is made with:
- ½ of a small shallot, very finely minced
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp vanilla extract
- ¼ cup extra virgin olive oil
- And a pinch of sea salt
The vanilla doesn’t scream for attention – it lingers softly in the background, giving warmth and roundness to the acidity of the vinegar and the sharpness of the shallot. It enhances the figs without turning the salad into dessert.
And if you’re skeptical? Try it once. You’ll see how this small detail makes the salad feel elevated without making it sweet.
Toasted Almond Petals for Crunch
Every great salad needs contrast, and in this case, it’s the almonds. I use 2 tablespoons of sliced almond petals, toasted just until golden. They add a light crunch and nutty aroma that brings everything else to life.
Toasting them is simple: just toss them into a dry skillet over medium-low heat and stir frequently until they’re fragrant and just beginning to turn golden. Remove immediately – almonds burn fast!
If you want to play around with variations, you could try crushed pistachios or even hazelnuts. But I find that almond petals give the right texture without competing with the figs or brie.
Serving Size & Presentation
This salad is intentionally portioned for two servings. It’s perfect for a light lunch with someone you like, or to split as an appetizer before a main course. It looks beautiful when plated on a wide shallow bowl or platter, allowing the ingredients to shine instead of crowding them.
For presentation:
- Gently arrange the arugula as your base.
- Nestle in the fig quarters and brie wedges.
- Scatter the toasted almonds on top.
- Drizzle with vinaigrette right before serving.
- Finish with cracked black pepper and flaky sea salt.
It’s visually stunning, especially when the figs are at their peak. The purples, creams, and greens make it an instant star on the table!
Make It a Meal
This salad is perfect on its own, but you can easily build it into a more filling dish:
- Add sliced grilled chicken or pan-seared salmon
- Serve it with a side of crusty sourdough or fig-cranberry bread
- Pair with a glass of crisp white wine or rosé
- For brunch, add a poached egg on top for a little extra richness
I’ve even served this as part of a small summer picnic board with crackers, olives, and fruit. It holds up well at room temperature and always feels like a step up from basic greens.
Tips for Hosting with This Salad
If you’re entertaining, this salad makes a gorgeous first course. You can prep the components in advance:
- Wash and dry the arugula up to 1 day ahead
- Make the vinaigrette and keep it in the fridge
- Toast the almonds and store them in an airtight jar
- Slice the figs and brie right before serving to preserve their texture
Plating it on a large serving platter instead of individual bowls makes it easier for guests to scoop what they like – and it looks a lot more intentional.
Ingredient Swaps and Customizations
This recipe is flexible, so feel free to adjust based on what you have or prefer:
- No brie? Try creamy goat cheese or triple crème camembert
- No almonds? Use walnuts, pecans, or toasted hazelnuts
- No figs? In off-season months, thin slices of pear or roasted grapes work beautifully
- No vanilla? You can skip it, but it really does add a subtle warmth that makes this vinaigrette special
Final Thoughts
What makes this Fresh Fig, Arugula & Brie Salad with Vanilla-Shallot Vinaigrette special isn’t just the ingredients – it’s the feeling it gives you. It’s a salad that feels indulgent without being heavy, summery without trying too hard, and totally doable without needing a special occasion.
It’s exactly the kind of recipe I love to create – one that brings together a few beautiful things and lets them shine. If you make it, I’d love to hear how it turned out. Tag me @katerynascafe so I can see your version!
Now let’s get to the recipe!
Fresh Fig, Arugula & Brie Salad with Vanilla-Shallot Vinaigrette
Ingredients
Method
- In a dry skillet, toast almond petals over medium-low heat, stirring frequently, until golden and fragrant (about 3–4 minutes). Remove from heat and let cool.
- In a small bowl, whisk together minced shallot, vinegar, mustard, honey, salt and vanilla extract. Let sit 5 minutes to mellow the shallot. Whisk in the olive oil, then mix or shake the vinaigrette until well emulsified.
- On a large plate or shallow bowl, arrange the arugula as a base. Gently layer in the figs and brie wedges.
- Drizzle with vinaigrette. Sprinkle toasted almonds. Serve immediately.
