Fig and Green Tomato Salad
[Note: I got this from a really nice Sustainable Agriculture
I've made a local copy of the basic recipe in case the original goes away.]
from Cookbook Author & COPIA Cooking Instructor, Marie Simmons
Serves 6 to 8
This simple salad recipe adapted from Fig Heaven: 70 Luscious Recipes for the World’s Most Luscious Fruit
(William Morrow 2004) is a fresh way to make the best of the end of summer tomatoes and start the fall season with delicious figs.
- 4 green zebra tomatoes, cored and cut into ½ inch wedges
- 4 large, firm ripe figs, any variety, stems tripped, cut into ½ inch wedges
- ½-cup hand-torn fresh basil leaves
- ½-cup paper-thin lengthwise slivers red onion
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1-tablespoon red wine vinegar
- Combine the tomatoes, figs, basil and onion in a serving bowl.
- Sprinkle with salt and pepper.
- Drizzle the salad with the olive oil and splash the vinegar over the top.
- Gently fold the ingredients together.
- Serve at room temperature.
Modifications by Kim
- Add some crumbled feta cheese.
- Add some toasted slivered almonds.