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+ servings
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

This fig salad with rosemary vinaigrette is easy to prepare and takes only minutes to assemble.
Course Appetizer, Salad
Cuisine Greek
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 501kcal


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

For the rosemary dressing

  • ½ cup extra virgin olive oil
  • 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.
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 501kcal | Carbohydrates: 30g | Protein: 7g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 16mg | Sodium: 132mg | Potassium: 649mg | Fiber: 5g | Sugar: 23g | Vitamin A: 2701IU | Vitamin C: 14mg | Calcium: 166mg | Iron: 2mg