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There are few summer foods I look forward to more than fresh figs. Their brief season makes them feel like indulgence and their reputation as one of history’s great aphrodisiacs doesn’t hurt either. This grilled fig and arugula salad celebrates the fruit at its best, pairing caramelized figs with peppery greens, tangy goat cheese and a homemade vinaigrette.

This recipe comes from Chef Sondra Bernstein, founder of Sonoma’s beloved The Girl & the Fig. Few chefs know fresh figs better, and her simple combination lets one of summer’s most sensual fruits take center stage.

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Why fig is summer’s date night fruit

If you’re wondering why I call figs one of summer’s sexiest fruits, it’s because few ingredients have a stronger aphrodisiac pedigree. Figs have symbolized fertility and temptation for centuries and even skeptics of aphrodisiac lore have to admit they’re one of the most sensual fruits you’ll ever eat. Beyond their romantic reputation, fresh figs provide fiber, potassium and antioxidants that support heart health, which is an important foundation for healthy sexual function.

Fig buying tips

If you’ve ever purchased a container of figs that turned out to be no good, then you’re probably wondering how to buy figs. When you’re in the store, look for figs that are clean and dry and have unbroken skin. The figs should feel soft but not mushy. If a fig is firm, this means it is not yet ripe and won’t offer the generous, sweet flavor you’re expecting. (Sondra does not specify a fig variety for this recipe but I prefer using Black Mission figs for this summer salad recipe.)

Keep in mind that fresh figs have a short shelf life. You should buy them within about two days of using them. Store fresh figs in the coldest part of the refrigerator until you are ready to use the fruit. Use care when washing them before use as ripe figs are extremely delicate fruits.

What to serve with this grilled fig salad

If you’ve only ever eaten fresh figs straight out of the carton, grilling them may become your new favorite way to enjoy one of summer’s shortest-lived pleasures.

As I mentioned, I consider this salad to be an ideal summertime, date night recipe. However, it also makes a great choice to impress guests with something simple yet flavorful at your next dinner party.

You can use this arugula salad as a light main course with a side of crusty bread and a great glass of wine. (I didn’t ask for her recommendation but I’m betting Sondra would pair the salad with a white from Southern France like this one.) Of course, this easy salad recipe also works as a brunch dish or an appetizer before a summer supper of something cooked on the grill. For a heartier meal, add grilled chicken, shrimp or prosciutto.

Although you will need to pack the ingredients separately for transport, you can use this fig and arugula salad as a picnic dish. Pack the vinaigrette in one container, the grilled figs in another and the rest of the salad ingredients in a third container large enough to toss everything together before serving. For my recommendations of wines to take along on that romantic picnic, check out my article on How to Choose a Picnic Wine.

Love figs? Don’t miss Sondra’s Fig Clafoutis recipe.

Grilled Fig and Arugula Salad

Print Recipe

This simple, summery salad featured the sweet caramelized flavor of grilled figs over arugula and goat cheese with a sweet and seductive fig vinaigrette.

Course Appetizer

Cuisine American

Dish Type Salad

Diet and Health healthy-ish

Seasonal summer

Ingredient fig

Prep Time 15

Cook Time 15

Servings

Author Sondra Bernstein

Ingredients

For the vinaigrette:

3 dried Black Mission figs
1 cup ruby port
1/4 cup red wine vinegar
1/2 tablespoon shallots minced
1/4 cup olive oil
Salt and pepper to taste

For the salad:

1/2 cup pancetta diced
12 fresh figs* halved
6 cups baby arugula
1 cup pecans toasted
1 cup goat cheese crumbled (preferably Laura Chenel Chévre)
Freshly ground black pepper to taste

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Instructions

To prepare the vinaigrette:

Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan.
Transfer the port and figs to a saucepan. Reduce the port over medium heat to ½ cup, about 5 to 7 minutes.
Transfer the port mixture to a food processor and add the vinegar. Purée until smooth.
Add the shallots and slowly whisk in the oil. Season to taste with salt and pepper to taste.

To prepare the salad:

Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp. Set the pancetta aside, reserving the “oil.”
Brush the figs with the pancetta “oil.” Grill the figs for 45 seconds on each side.
In a stainless-steel bowl, toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.

To serve:

Divide the salad among 6 chilled plates and surround it with the grilled figs. Grind the pepper over each salad.

Notes

*I typically make this recipe with Black Mission figs; however, Sondra does not specify. So use whatever figs look the best at the market.

Sondra Bernstein founded Sonoma’s The Girl and the Fig. She is considered a culinary pioneer, not to mention a leading authority on cooking with figs. If you love figs, you need Sondra’s book, Plats du Jour; the girl & the fig’s Journey Through the Seasons in Wine Country

This article was originally published in 2012 and most recently updated in July 2026 to clarify recipe instructions.

Author
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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

The Summer Salad That Makes Fresh Figs Impossible to Resist