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    Home » Appetizers & Starters » Fig Salad With Rosemary Vinaigrette

    Fig Salad With Rosemary Vinaigrette

    Last updated August 2, 2022. Originally posted August 2, 2022 By Jenny Skrapaliori-Graves. 2 Comments.

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    This is a gorgeous fig salad with rosemary vinaigrette. It's easy to prepare taking only minutes to assemble. Fresh figs, sour mizythra cheese, and beet leaves dressed in rosemary balsamic vinaigrette make for a beautiful sweet and sour salad.

    If you love this fig salad with rosemary vinaigrette, you will also love the classic Greek tomato salad, the lettuce salad- maroulosalata or the tortellini pasta salad!

    A plate with fig salad with rosemary vinaigrette surrounded by a cloth napkin, a bowl with dressing, another bowl with cheese and half of a fig, utensils, figs, walnuts and rosemary on a white table.

    Why this recipe sings

    This gorgeous salad with rosemary vinaigrette combines fresh figs, sour mizythra cheese, and beet leaves dressed in rosemary balsamic vinaigrette. The combination of sweet fruit and sour, tangy cheese is one of my favorites.

    Mizythra is a white cheese produced in Crete. There are three kinds, soft sweet, soft sour, and dry hard for grating. In this fig salad recipe, we are using the soft sour mizythra.

    The beet leaves have an earthy, slightly sweet flavor and are high in nutritional value.

    The vinaigrette is so aromatic, with balsamic vinegar, extra virgin olive oil, mustard, honey, and fragrant rosemary leaves.

    Here is what you need

    Ingredients for fig salad with rosemary dressing on a wooden board.

    For the salad

    • Beet leaves. The first time I tried these greens was in Chania Crete. I loved their mild, slighly sweet flavor. In the U.S. market you will find them as beet greens, most of the time attached to beets. Alternatively you can use arugula or the greens of your choice.
    • Figs. Late summer and early fall is the time for ripe sweet figs. They pair perfectly with the sour cheese and rosemary dressing.
    • Mizythra cheese. I use the soft sour mizythra in this recipe. The fresh cheese is similar to Italian ricotta with a sour flavor. As a substitute use goat cheese or equal parts of ricotta and goat cheese.
    • Walnuts. For a nice crunch and earthy, warm flavor.

    For the rosemary vinaigrette

    • Extra virgin olive oil and balsamic vinegar.
    • Mustard. A mild mustard is best in this recipe.
    • Honey. Any kind of honey is ok to use.
    • Fresh rosemary leaves. Substitute with dry rosemary leaves well ground in a mortar and pestle or spice grinder.
    • Sea salt and freshly ground pepper.

    This is how you make it

    Wash the beet leaves well in plenty of water. Dry leaves in a salad spinner and set aside.

    Beet greens in water in a large bowl.

    In a jar, combine the olive oil, chopped rosemary, balsamic vinegar, honey, mustard, sea salt, and freshly ground pepper. Cover and shake to blend—taste for seasoning.

    A plate with fig salad with rosemary vinaigrette, a cloth napkin, a bowl with dressing, utensils, a fig, walnuts and rosemary on a white table.

    Arrange the greens on the plates. Slice the figs and add 4-5 slices to each plate. Sprinkle mizythra cheese and walnuts. Drizzle one-two tablespoons of the vinaigrette on each plate. Serve salad and pass more dressing at the tab;e.

    A plate with salad, a cloth napkin, bowls with dressing and cheese, a plate with a honey dipper, utensils, figs, walnuts and rosemary on a table.

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    A plate with fig salad with rosemary vinaigrette surround by a cloth napkin, a bowl with dressing, utensils, figs, walnuts and rosemary on a white table.

    Fig Salad With Rosemary Vinaigrette

    by Jenny | The Greek Foodie
    This fig salad with rosemary vinaigrette is easy to prepare and takes only minutes to assemble.
    3 from 1 vote
    Print Recipe
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    Prep Time 5 mins
    Cook Time 5 mins
    Course Appetizer, Salad
    Cuisine Greek
    Servings 4
    Calories 501 kcal

    Ingredients
      

    • 4 cups beet leaves
    • 8 large figs
    • ½ cup mizythra cheese
    • ½ cup walnuts

    For the rosemary dressing

    • ½ cup extra virgin olive oil
    • ⅓ cup balsamic vinegar
    • 1 teaspoon mild mustard
    • 2 teaspoons honey
    • 1 tablespoon fresh rosemary leaves chopped
    • sea salt
    • freshly ground pepper

    Instructions
     

    • In a pint-size jar, combine the balsamic vinegar, honey, mustard, ¾ teaspoon sea salt, and ½ teaspoon of freshly ground pepper. Cover and shake to dissolve the salt. Add the olive oil and shake to blend—taste for seasoning.
    • Arrange the greens on the four plates.
      Slice the figs and add 4-5 slices to each plate. Sprinkle mizythra cheese and walnuts. Drizzle one-two tablespoons of the vinaigrette on each plate. Serve with more dressing on the side.

    Notes

    • Substitute 1-2 tablespoons of dry rosemary leaves well ground in a mortar and pestle or spice grinder for fresh rosemary leaves.
    • Instead of figs, you can make this salad with grapes or pears.
    • Arugula can be a substitute for beet leaves.
     
    Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 501kcalCarbohydrates: 30gProtein: 7gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gCholesterol: 16mgSodium: 132mgPotassium: 649mgFiber: 5gSugar: 23gVitamin A: 2701IUVitamin C: 14mgCalcium: 166mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Fig Salad With Rosemary Vinaigrette
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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