Summer California Fig, Feta and Watermelon Salad

valleyfiggrowers@alkalyne.solutionsRecipes, Salads

Fig Watermelon Salad

Summer California Fig, Feta and Watermelon Salad

Beat the summer heat with fig watermelon feta salad. Salty and sweet, feta watermelon salad is great with BBQ. It’s a refreshing way to stay cool in summer.
Fig Watermelon Salad
Servings 6 servings


  • 1 cup 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
  • 1/2 cup olive oil
  • 6 cups baby arugula or other greens about 9 ounces
  • 4 cups cubed watermelon 1/2-inch
  • 3/4 cup crumbled feta cheese regular, reduced-fat or fat-free
  • 1/4 cup thinly sliced fresh mint


  • Remove stems from Figs and discard. Cut each Fig lengthwise into slices.
  • 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.
  • 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

Recipe and photo by Lorelle Del Matto

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