Fresh Fig Arugula Salad

November  5, 2013
Photo by CaliZona
Author Notes

This salad is a great combination of the salty feta, peppery arugula and slightly sweet figs. —CaliZona

  • Serves 4 - 6
  • Fresh Fig Feta Vinaigrette
  • 8 Fresh Figs
  • 1/3 cup Sheep Feta Cheese
  • 3/4 cup Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 1/2 teaspoon Sea Salt or to taste
  • Toast the walnuts and assemble the salad
  • 3/4 cup Toasted Walnuts
  • 6 cups Arugula
  • 8 Figs
  • 1/2 cup Sheep Feta
In This Recipe
  1. Make the Vinaigrette - Cut the stems off the figs and put into a food processor or blender, measure all the other ingredients and puree until smooth.
  2. Toast the Walnuts by preheating the oven to 375°F and place Walnuts on a baking sheet, toast Walnuts until they start to brown and smell toasted, 5 to 10 minutes. Make sure and check them frequently so they don’t burn.
  3. Wash the arugula, cut off the stem and slice the figs in quarters and crumble the feta with a fork. Arrange on individual plates or mix everything in a bowl

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