Valley Fig Growers

Summer California Fig, Feta and Watermelon Salad

Makes 6 servings


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs

1 cup white balsamic vinegar*

1 cup thinly sliced red onion

Freshly ground black pepper

1/4 teaspoon salt

1/3 to 1/2 cup olive oil

6 cups (about 9 ounces) baby arugula or other greens

4 cups cubed (1/2-inch) watermelon

3/4 cup crumbled feta cheese (regular, reduced-fat or fat-free)

1/4 cup thinly sliced fresh mint 


  1. Remove stems from Figs and discard. Cut each Fig lengthwise into slices.
  2. Pour vinegar into a small saucepan.  Bring to a simmer and cook until reduced to 1/4 cup, about 5 to 8 minutes.  Remove from heat.  Stir in Figs, onion, salt and several grinds of black pepper.  Cool to room temperature, stirring often. Stir in 1/3 cup olive oil. Taste and add more olive oil, salt and pepper, if needed to taste.
  3. To serve, spread arugula leaves on a platter. Spoon melon cubes in center, on arugula. Spoon Fig-balsamic mixture around melon.  Sprinkle cheese and mint over salad.  Toss gently to serve.  

*To use regular (dark) balsamic vinegar, in step 2, simmer until reduced to ½ cup.  Stir in 1/2 cup olive oil.  

Photography and recipe Lorelle Del Matto

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 322
  • % Calories from Fat 47%
  • Fat 17
  • Cholesterol 17
  • Protein 5
  • Carbohydrates 38
  • Fiber 5
  • Iron 2
  • Sodium 293
  • Calcium 232
  • Potassium 377