Tomato, Fresh Fig and Blue Cheese Salad

Try soaking the figs for a few hours in warm water with juice of 1/2 lemon. They become very soft and taste like fresh!

If you don't make this you will miss a taste bomb. I will try it with dry figs when fresh are gone. Stick to the recipe . All the same ,my wife added some mozzarella I made that morning.Wouldn't hurt.

Figs spoil very fast so buy them the day you need them. Salad dressing is delicious.

Unfortunately, I couldn't find fresh figs, but dried figs worked nicely.

The day this recipe appeared in the NY Times a few years ago, my husband brought home the recipe and asked if I could make it. I made it the next night and we loved it. Since then, I have made it many times for dinner guests. And they make it for their guests, sometimes with variations, like thinly-sliced red onions. I stick to the original with the exception of pine nuts. If I have them, I use them, otherwise toasted sliced almonds. Yum.

Fantastic, made it with feta instead of blue cheese

The day this recipe appeared a few years ago happened to be the day my supermarket was advertising fresh figs, and I made it that night. Since then, I make it once or twice a week during the fresh fig season. It's a spectacular appetizer for summer entertaining, too. I love the recipe as is, but occasionally substitute fresh rosemary for the thyme since I have it in my yard. I find that toasting the pine nuts at 350 for 3 minutes in my Breville toaster oven works perfectly and is hands-off.

Although every single part of this recipe is delicious, and the hubby and I ate the whole thing, we both felt the sum was not greater than the parts. Our own figs and tomatoes, local blue cheese and hazelnuts (instead of pine nuts) were all yummy, but each component did not make others better. May make this again, but will probably just stick to stuffing my figs with that local blue cheese, wrapping them in prosciutto, grilling them on rosemary sticks and drizzling with balsamic.

This is a great departure from that sometimes boring green salad. I left out the pine nuts because I just do not like them. And I used yellow, red and purple tomatoes and definitely fresh figs. Don't make this if you can't find fresh figs.

Delicious. Used an heirloom tomato and fresh figs. Looks beautiful on the plate and tastes even better. Was planning to make it for dinner but couldn't wait and had it for lunch instead.

This is delicious. I liked it even more when I prepared it as a chopped salad. I cut the figs and tomatoes in 1-inch chunks and mixed them with all other ingredients except the pine nuts (sprinkled those on at the last minute so they wouldn't get soggy).

Excellent with kumatos as well.

A five STAR recipe! Very yummy, simple and a going to have to make agin recipe! Added arugula on the side which helped cut the richness by providing a bitter contrast. Hubby transformed it into bruschetta by placing on top of toasted bread with arugula sprinkled on top.

Adds color and flavor to any summer dinner. I don't buy pine nuts anymore, so substituted coarsely-chopped toasted walnuts. Perfect!

Fantastic. Perfect summer salad, and beautiful.