Valley Fig Growers

California Fig and Feta Salad with Lemon Vinaigrette

Makes 12 servings.


6 tablespoons extra-virgin olive oil 

2 tablespoons lemon juice 

2 tablespoons honey 

1 teaspoon minced garlic 

1/4 teaspoon freshly ground black pepper 

10 ounces mixed baby lettuces 

1 cup thinly sliced red onion 

24 Blue Ribbon Orchard Choice or Sun-Maid California Figs, quartered (stems removed) 

1 cup crumbled feta cheese (Mediterranean flavor or plain) 

2/3 cup halved pitted Kalamata olives 

Chopped fresh basil, as desired  


  1. For dressing, whisk olive oil, lemon juice, honey, garlic and black pepper in small bowl to blend.  Set aside.
  2. In large bowl, combine lettuce and onion; toss gently.  Add figs, cheese and olives.  Add dressing and toss gently.  Garnish with basil.

Photography by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 190
  • % Calories from Fat 51%
  • Fat 11
  • Cholesterol 11
  • Protein 3
  • Carbohydrates 21
  • Fiber 4
  • Iron 1
  • Sodium 225
  • Calcium 101
  • Potassium 165