Fig Salad With Rosemary Vinaigrette
A vibrant salad blending sweet figs, earthy beet leaves, salty mizythra cheese, and toasted walnuts, elevated by a fragrant rosemary vinaigrette. A balance of sweet, tangy, and herbaceous flavors.
- Prep Time: 10
- Total Time: 10
- Yield: 2 servings
- Category: Dinner
- Method: Make Ahead
- Cuisine: Mediterranean/Greek
- Diet: Vegetarian
Ingredients
6-8 fresh figs
1 cup beet leaves
1/2 cup mizythra cheese (or feta alternative)
1/4 cup toasted walnuts
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 sprig fresh rosemary
Salt and pepper to taste
Instructions
1. Wash and hull the figs, slicing them into halves or quarters.
2. In a bowl, loosely pack beet leaves and layered fig pieces.
3. Crumble mizythra cheese over the greens and sprinkle toasted walnuts.
4. For the vinaigrette: finely chop rosemary leaves, whisk with olive oil, apple cider vinegar, honey, salt, and pepper.
5. Drizzle vinaigrette over the salad and serve immediately.
Notes
Use fresh figs at peak ripeness for best flavor.
Rosemary can be swapped with thyme or oregano if unavailable.
Storage: Consume within 2 hours; dressing keeps in fridge up to 3 days.