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Fig, Tomato, and Sweet Onion Salad

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 20 mins
Yield 4 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  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.