{recipe} Mediterranean Summer Salad with Heirloom Tomatoes, Figs, and Feta

I apologize for the long delay between posts – I was traveling for about a month, and since coming back, have been scrambling madly to get caught up on everything I left behind. Part of my travels took me to Greece and Turkey, so I have Mediterranean flavors on my mind and on my palate.

I made this salad as a hearty lunch for guests the other day. It was a simple but delicious meal for a hot summer afternoon! Plus it makes the most of the gorgeous heirloom tomatoes and figs we’re getting in California right now. As this is a tomato-heavy salad, be sure to get the absolute best quality, most flavorful tomatoes you can – otherwise this salad will suffer.

In both Greece and Turkey, it’s common to combine thyme and mint – an irresistible combination. I added both to this salad, and they work beautifully together with fresh ingredients.

To make it more substantial, you could serve it on a flatter dish and top it with grilled chicken, or serve sausages on the side.

RECIPE: Mediterranean Summer Salad with Heirloom Tomatoes, Figs, and Feta
serves 4-6 as a main course or 8 as a side dish


  • 2 very large or 3 large heirloom tomatoes, chopped in 1/2 inch pieces
  • 1/2 pint figs, quartered (about 8 figs)
  • 1 tsp fresh thyme leaves, chopped
  • 10 mint leaves, chopped
  • 3 Tblsp chopped chives
  • about 6 cups baby arugula
  • 1 1/2 c crumbled feta

for the dressing:

  • juice of 1 lemon
  • 2 tsp good quality balsamic vinegar
  • 3 Tblsp olive oil
  • 1 Tblsp honey
  • salt and pepper to taste


  • In a large bowl, gently combine all salad ingredients except feta.
  • Whisk dressing together and pour over salad. Toss well.
  • Add feta and toss a few more times to combine. Serve immediately.

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