It’s Finally Fig Season
Summer means fig season. This is a great meal that’s healthy, light, and very filling. I served this tomato and fig salad with orange roughy fillets. While I always prefer a flaky fish over a salad, any type of fish, chicken, or turkey would work with this dish. The salad has a lot of flavor so go easy and simple on seasoning the fish or meat of your choice, I simply stuck to salt and pepper.Ingredients:1 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons olive oil
salt & pepper to taste
2 cups fresh figs, quartered
~2 cups + mixed salad greens (I used the 1/2 spinach & 1/2 mixed greens mix)
1 cup cherry tomatoes, halved
1/2 cup red onion, vertically sliced
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese
Directions: In a jar combine the first 4 ingredients, shake vigorously until well mixed. Slice up the onion and sprinkle it lightly with salt and let it stand alone while you prepare the rest. In a large salad bowl combine the salad greens, figs, tomatoes, and mint. Add the onion. Then pour your dressing over the salad mixing it well. Add some crumbled feta cheese to the top and any additional fish/meat toppings. Enjoy!
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| Had to add this photo because it features the fig better than the first one. |
My grandmother noted that she had the biggest crop (?) of figs from her tree than any previous year; she attributes it to having pruned it the past two years (she's been in the same home for close to 20 years, I'd guess the tree is about 10 years old). Anyways, she's planning on making something sweet with hers but I'm going to share this recipe with her! This looks great, Natalya!