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!
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
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.
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.
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.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.
Fig Salad With Rosemary Vinaigrette
- 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
- 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.
- 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.