Fig and Green Tomato Salad

[Note: I got this from a really nice Sustainable Agriculture Web site.
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.

Ingredients

• 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

Preparation

1. Combine the tomatoes, figs, basil and onion in a serving bowl.
2. Sprinkle with salt and pepper.
3. Drizzle the salad with the olive oil and splash the vinegar over the top.
4. Gently fold the ingredients together.
5. Serve at room temperature.

Modifications by Kim

• Add some crumbled feta cheese.
• Add some toasted slivered almonds.