Fig, Tomato, and Sweet Onion Salad

Fig, Tomato, and Sweet Onion Salad Recipe
Photo: Anna Williams; Styling: Pam Morris
Figs have a short season from June to October so get them fresh while you can! For this recipe, use any fig variety you like or a combination of varieties.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 128
Fat 4.8 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 3.4 g
Carbohydrate 20.1 g
Fiber 4.2 g
Cholesterol 8 mg
Iron 1.5 mg
Sodium 114 mg
Calcium 105 mg

Ingredients

2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 cups quartered fresh figs (about 1/2 pound)
2 cups torn romaine lettuce
1 cup cherry tomatoes, halved
3/4 cup vertically sliced Vidalia or other sweet onion
3 tablespoons chopped fresh mint
1/4 cup (1 ounce) crumbled feta cheese

Preparation

1. Combine first 3 ingredients in a large bowl; stir well with a whisk. Add figs, lettuce, tomatoes, onion, and mint; toss gently to coat. Sprinkle with cheese.

Note:

Marie Simmons,

June 2011
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