Fig Salad – healthy and super easy to make fresh fig and baby lettuce Salad with blue–cheese, pistachios and balsamic vinaigrette.
Who does not like homegrown, luscious organic fresh figs?
Figs are still in season, and they are a staple fruit in my household. I buy them fresh when in season, and I also have a big tree in my backyard that we have harvested a couple of times this year so far.
My family and I love fresh figs, and we eat them raw all the time and even incorporate them in different dishes.
I like this Fig Salad because not only it is visually appetizing but also it is simple, and really easy to make. The flavors and textures are so complimentary! Sweet and ripe summer figs paired with fresh greens, soft and salty blue–cheese, crunchy savory pistachios and tossed in balsamic fig and oil vinaigrette. Also, I add red onions for some heat and to balance all the flavors together.
This salad can be made ahead of time and assembled when ready to serve.
It is best to make this salad when figs are in season—June to October. In California we get all kinds of fresh figs, but I personally prefer the red ones, mission figs!
To make this delicious salad you will need a handful of ingredients:
- Fresh figs
- Red onions
- Baby lettuce, I used Whole Foods organic baby lettuce
- Toasted pistachios
- Blue cheese, I am using Stilton Blue–cheese
- Balsamic vinegar, fig jam and olive oil
- Some seasoning
How to make fig salad
Start by washing your figs and then pat dry them with a clean towel. Place them on a cutting board and cut them in halves. Set aside.
Next, thinly slice the onions and soak them in cold water while you work on the rest of the ingredients. This will keep them fresh and crisp.
Toast pistachios in a dry skillet over medium heat, stirring occasionally until lightly toasted. About 3–4 minutes.
In a large mixing ball, mix baby lettuce, drained onion and pistachios. Add figs and cheese and drizzle the dressing on top tossing the salad gently until lightly coated.
How to make balsamic vinaigrette
Vinaigrette usually consists of two main ingredients, oil and vinegar.
The traditional vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked together to form an emulsion. Salt, pepper and dried herbs are usually added to enhance the flavor, depending on taste and preference.
For this salad vinaigrette, I am whisking extra virgin olive oil, fig balsamic vinegar and 1 teaspoon of fig jam which is totally optional. I also added a bit of salt and pepper.
Place all ingredients in a small jar and shake well until you get a homogeneous, think emulsion.
You can substitute the lettuce with arugula or any kind of leafy greens you like.
If you are not a big fan of blue–cheese, I recommend goat–cheese as an alternative.
Here are some more healthy and fruity salads for you to try:
For the salad
- 4 large fresh figs (or 7–8 small ones)
- 1/4 cup red onion, thinly sliced
- 5 cups baby lettuce (5oz package), 142g
- 1/4 cups blue-cheese (2oz), 52g
- A handful of pistachios, unsalted
for the vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoon fig balsamic vinegar
- 1 teaspoon fig jam (optional)
- salt and pepper to taste
- Cut figs into halves. Set aside.
- Thinly slice the onions and soak them in cold water while you work on the rest of the ingredients.
- Toast pistachios in a dry skillet over medium heat, stirring occasionally until lightly toasted. About 3–4 minutes.
- In a large mixing ball, mix baby lettuce, drained onion and pistachios. Add figs and cheese on top.
- Combine vinaigrette ingredients in a small jar, shake well and drizzle over the salad until lightly coated.
- Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 228mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 4g