Tomato & Fig Salad with Smoky Chile Oil; see recipe below.
(Photo by Erin Scott; styling by Lillian Kang)
What grows together
Especially in peak summer, I think you could throw two darts at a farmers market produce stand, and whatever items they hit could co-star in your new favorite dish. (I recommend that you use those soft-tip darts instead of traditional ones for this, and even then you might have some explaining to do.)
Corn and potatoes. Squash and green beans. Tomatoes and peaches. Think of it like a speed dating event at which every single match works, even the ones that initially seemed like head-scratchers. (You know at least one human couple like this, I know you do.) Today I want to talk about a partnership that’s not so much an opposites-attract situation as an “I never thought of that, but now that you mention it …” situation. I’m talking about tomatoes and figs.
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I’m not sure I ever would have put them together myself, until one of those days when I was drowning in tomatoes and — surprisingly — had fresh, gorgeously ripe figs around that I hadn’t inhaled out of hand. They both walk the line between sweet and savory, or they certainly can depending on how they’re treated. Tomatoes: Well, I don’t have to tell you they’re a fruit, and surely you’ve had tomato jam or tomato-watermelon salad or tomato-peach something or other, haven’t you? And figs! One of my favorite uses for them ever was on a pizza that I also topped with taleggio cheese. (For this, I use fresh in the summer and dried the rest of the year.) Wow.
When I worked with champion recipe developer and writer Ali Slagle on some tomato-salad recipes for “Mastering the Art of Plant-Based Cooking,” I knew her take on the tomato-fig salad was going to not just make the cut — it would end up being a standout. And sure enough, the recipe ties the two star ingredients together with the brilliant touches of cumin seeds and a smoky chile oil you whip up from just a couple of ingredients while the figs and tomatoes sit, salted, and wait their turn.
They don’t have to wait long, and neither do you. Make this the anchor of an off-the-cuff al fresco lunch, take it to a picnic, or break out the nice dishes and plate it up for a dinner-party first course.
However you serve it, once you take a bite you might have the same thought I did the first time I tasted it: The stars have aligned.
My next Zoom cooking class: Maximizing summer produce (noon to 2 p.m. Eastern, Sunday, Aug. 9)!
There are still some seats available for my next virtual class: Here’s the menu we’ll be making — together if you want, or just watch me if you don’t!
Cherry Gazpacho
Tomato-Watermelon Salad With Lemon and Sumac
Pasta With White Beans, Cherry Tomatoes, and Corn Sauce
Broiled Peaches With Cardamom and Granola
I’ll also talk about tons of other ideas for how to handle these beauties, and can’t wait to hear about your own favorite recipes! As always, your ticket gets you the recipes, shopping and equipment and prep lists, and access to the video if you can’t make it live and want to watch it on your own schedule.
I break for animals:
Durian and Happy
Recipe: Tomato & Fig Salad with Smoky Chile Oil
Makes 4 servings // Time: Weekday // Storage: Not recommended for the finished salad. The oil can be made up to 3 days ahead and refrigerated. Bring to room temperature before drizzling over the fruit.
8 ounces (225g) fresh figs, halved lengthwise
1 pint (290g) Sungold or red cherry tomatoes, halved
Fine sea salt
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon cumin seeds
Pinch of red pepper flakes, plus more for garnish
Flaky sea salt
Arrange the figs and tomatoes on a platter and season with fine sea salt.
In a small skillet, combine the oil, smoked paprika, cumin seeds, and pepper flakes. Cook over medium heat, swirling often, until sizzling and fragrant, 2 to 3 minutes. Remove from the heat and season with salt.
Pour over the fruit. Sprinkle with flaky salt and pepper flakes and serve immediately.
Substitutions
Fresh figs: Ripe nectarines or peaches bring a similar sweet-savory tension. Medjool dates, halved and pitted, are another option with a richer, more caramel-like sweetness.
Sungold tomatoes: Any ripe cherry or grape tomato works. In peak summer you could also use larger heirloom tomatoes cut into wedges — they’ll release more juice, which mingles nicely with the chile oil. For something completely different, roasted red pepper strips would be great, as would last week’s 12-Hour Tomatoes.
Smoked paprika: Sweet (unsmoked) paprika works but loses the backbone smokiness that makes this oil distinctive. For a deeper smoky hit, a tiny pinch of chipotle powder can supplement or replace the smoked paprika.
Cumin seeds: Whole seeds crisp slightly in the oil and add little pops of texture and flavor. Ground cumin can substitute in a pinch but blooms faster, so watch the heat carefully and pull the pan off sooner. Coriander seeds are a nice variation that shifts the flavor in a more citrusy, floral direction.
Olive oil: A good-quality extra-virgin olive oil is worth using here since it’s the body of the dressing. A neutral oil like avocado oil also works if you want to taste the spices more cleanly.
Chile oil: To make this even quicker, pull out your favorite store-bought spicy oil, such as Chinese chili crisp or Mexican salsa macha.
Halved for Two
This recipe halves cleanly and is in some ways even better as a smaller batch: A plate of tomatoes and figs for two is an ideal light summer lunch or a generous starter. The only slight awkwardness is the tomatoes: A half-pint (about 145g) is what you need, which is exactly how cherry tomatoes are sometimes sold. If you can find only a full pint, just use half and snack on the rest. Everything else scales without issue, and the chile oil comes together in the same small skillet in about the same time; just keep a closer eye on it.
One more thought: Consider making the full oil quantity of chile oil when halving the salad: You’ll want it drizzled over roasted vegetables, spooned onto eggs or tofu, or stirred into yogurt before the week is out.
4 ounces (115g) fresh figs, halved lengthwise
½ pint (about 145g) Sungold or red cherry tomatoes, halved
Fine sea salt
1½ tablespoons olive oil
¼ teaspoon smoked paprika
¼ teaspoon cumin seeds
Small pinch of red pepper flakes, plus more for garnish
Flaky sea salt
Adapted from “Mastering the Art of Plant-Based Cooking” (Ten Speed Press, 2024), copyright Joe Yonan.
More favorite fig recipes
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