Cantaloupe, Fig, and Gorgonzola Salad

Ah, summer! I love this time of year, when a plethora of fresh fruits and vegetables becomes bountiful. During a grocery shopping trip to my local Holiday Market today, I was thrilled to find a selection of fresh Black Mission figs in the produce section. I knew I had to come up with a way to serve them.


Fresh Black Mission figs in the produce section of the Canton, Michigan Holiday Market.


Fresh Black Mission figs in the produce section of the Canton, Michigan Holiday Market.

I had some romaine lettuce and cantaloupe melon at home already. To me, the obvious companions were Gorgonzola cheese, which I added to my basket, and basil from my herb garden. And that’s how my cantaloupe, fig, and gorgonzola salad was born!


Fresh Black Mission figs and basil leaves from my garden.


Juicy figs, tangy Gorgonzola, and sweet cantaloupe, oh my!

As I assembled the salad, my husband was a little skeptical. But he’s pretty much willing to try anything, which he did – and he loved it! I do have to admit it was absolutely delicious. The figs add a lovely texture and the tangy Gorgonzola really complements the sweetness of the cantaloupe.

Cantaloupe, Fig & Gorgonzola Salad

Category: Home Crafts

Servings: 4 servings

Cantaloupe, Fig & Gorgonzola Salad


  • Salad:
  • 1½ heads of Romaine lettuce, chopped
  • 2 fresh Black Mission figs
  • 1 cup cantaloupe, chopped
  • ½ cup Gorgonzola cheese, crumbled
  • 3 - 4 fresh basil leaves
  • Dressing:
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon extra light extra virgin olive oil
  • ¼ teaspoon salt


  1. Arrange the lettuce on a medium-sized platter or shallow bowl. Cut the figs in half lengthwise, removing the stems, and then slice them into thick slivers (about 8 pieces for each fig). Scatter the figs, cantaloupe, and Gorgonzola over the lettuce.
  2. Combine the vinegar, olive oil, and salt in a covered Mason jar or other tightly closed container and shake to combine. Drizzle the dressing mixture over the salad. Immediately before serving, roll the basil and cut into thin strips. Sprinkle the basil chiffonade over the salad.
  3. Serve immediately.

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