Chopped Israeli Salad with Figs

A chopped Israeli salad will be your new favorite kind of salad to eat during the summer and beyond. Dressed simply and tossed with a tumble of fresh herbs, we love how plump mission figs add a touch of sweetness to this salad with snappy flavors. The salad is a bit like a Greek salad but with fresh mint, oregano, and parsley. If you can get your hands on Greek block feta, cube it to make this Israeli salad with feta as you’ll get well-balanced bites of cheese, vegetables, figs and herbs. If you’re vegetarian, you can make this side dish a main dish by adding in drained and rinsed cannellini beans or chickpeas, or even try compressing tofu to serve on top. For omnivores, grill some kebabs or salmon to serve alongside for a meal that doesn’t require turning on the oven (and is great at picnics or potlucks).

Chopped Israeli Salad with Figs is one tasty summer salad tumbled with fresh herbs and mission figs.

Chopped Israeli Salad with Figs

Course Salad
Calories 250 kcal

Ingredients

  • Juice of 1 lemon (2 1/2 tablespoons)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 diced Persian cucumbers (1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 (7 oz) bag Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 1 (5 oz) block feta cheese, diced (about 1 cup)
  • 1 scallion, thinly sliced
  • 2 sprigs mint leaves, finely chopped (2 tablespoons)
  • 1 sprig oregano leaves, finely chopped (1 tablespoon)
  • 20 sprigs Italian parsley leaves, finely chopped (6 tablespoons)

Instructions

  1. Whisk together the lemon juice, vinegar, salt and pepper in a bowl. Drip the olive oil in a thin stream into the vinegar, whisking the whole time until emulsified.

  2. Add the cucumbers, tomatoes, mission dried figs, feta, scallion, mint, oregano, and parsley into a large bowl. Gently toss in the dressing. Serve immediately.

Recipe and photo by Annelies Zijderveld

Grilled Cabbage Wedge Salad & Fig Dressing

The wedge salad reinvented. During the summer, we can’t get enough salads, and we have a hunch you’ll love this cabbage wedge salad recipe. Pull out the grill and skip the iceberg. With some heat and char from the grill, this cabbage wedge salad is one you will crave. Whisk together a California Dried Fig and herb dressing to pour over each grilled cabbage wedge and you’re almost there. All you need is a sprinkle of bacon and crumbled blue cheese to complete this grilled wedge salad. While you’re grilling the cabbage, make sure to keep an eye on the wedges—the times listed below are estimates as grills vary in heat intensity. You’ll want to serve this salad with steak knives to slice the leaves off the cabbage core. Instead of golden or white balsamic vinegar, feel free to use white wine or rice wine vinegar—just make sure to add a teaspoon or two of sugar. If you don’t have or care for blue cheese, go ahead and swap it out with feta or gorgonzola.

As an alternative tossed salad option, cool the grilled cabbage wedges, just cut the leaves from the core, which you will discard, and then thinly slice it. Then toss the cabbage with a couple cups of your favorite spring salad mix, some sliced radishes, the bacon, and blue cheese in the fig dressing before serving.

Grilled Cabbage Wedge Salad

Grilled Cabbage Wedge Salad & Fig Dressing

Switch up your salad routine with our grilled cabbage wedge salad. Sprinkled with bacon, blue cheese and sweet figs, this cabbage wedge recipe will be a hit.

Calories 360 kcal

Ingredients

California Fig-Herb Dressing

  • 6 tablespoons golden or white balsamic vinegar
  • 3 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and thinly sliced
  • 1/4 cup thinly sliced fresh chives or green onion
  • 1/4 cup finely chopped fresh thyme, oregano, or combination
  • 3/4 cup olive oil

Grilled Cabbage and Toppings

  • 1 head green or savoy cabbage, about 2 pounds of 7-inch diameter
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons olive oil
  • 1/2 cup cooked, chopped bacon (about 4 slices)
  • 1/2 cup crumbled blue cheese

Instructions

  1. For dressing, whisk together vinegar, water, salt and pepper to dissolve salt. Stir in Figs, chives, and thyme. Stir in olive oil. Set aside for 1 hour while preparing other ingredients.

  2. Prepare a grill for medium heat.

  3. Remove and discard tough outer leaves from cabbage. Cut cabbage in half. Cut each half into 3 to 4 wedges (each about 2 ¾-inches thick), leaving the core attached to the leaves to hold each wedge together. Brush wedges on cut sides lightly with oil and sprinkle with salt.

  4. Place wedges cut sides down, on grill over medium, direct heat. Cover grill and cook for 4 to 7 minutes or until edges are lightly charred and cabbage begins to soften. With grilling tongs or spatula, turn wedges over. Recover grill and cook for another 3 to 7 minutes, until edges char slightly and cabbage is crisp-tender.

  5. Place cooked wedges on serving plates or a platter. Remove Figs with slotted spoon and scatter around cabbage wedges. Drizzle dressing on the grilled cabbage wedge salad and sprinkle with bacon and blue cheese.

Recipe and photo by Lorelle del Matto