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Chopped Israeli Salad with Figs

Our chopped Israeli salad mixes dried figs with fresh herbs, cucumber, and tomato. This Israeli salad with feta is refreshing and perfect for summer.
Course: Salad
Keyword: Chopped Israeli Salad, Israeli Salad with Feta
Servings: 6 servings
Calories: 194kcal

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
  • 7 ounces Orchard Choice or Sun-Maid California Mission Figs
  • 5 ounce 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

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

Video

Notes

Recipe and photo by Annelies Zijderveld

Nutrition

Calories: 194kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 467mg | Potassium: 395mg | Fiber: 3g | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 18.7mg | Calcium: 160mg | Iron: 1.2mg