As the summer heat lingers, the last thing anyone wants is to heat up the kitchen. That’s why I’ve been loving this versatile, no-cook salad that celebrates the bounty of my garden and keeps the house cool. It’s the perfect way to use up those veggies that are begging to be picked, and it’s endlessly customizable to suit whatever you have on hand.
In my garden, the oregano and chives are thriving, and the sweet figs from my tree are just begging to be added to every dish. I also like to toss in a handful of dehydrated goji berries for a little extra texture and flavor. But the beauty of this salad is that it’s all about what you have available.
Maybe you’ve got a bumper crop of tomatoes, or perhaps you’re trying to find a use for those last few cucumbers in the fridge. Whatever you have on hand, this salad is your canvas. And don’t worry if you’re short on time or energy—this salad requires zero cooking, so you can whip it up in no time and stay cool while doing it.
Here’s how it comes together: Start with a base of your choice of fresh salad greens, and then add whatever veggies you’ve got—whether they’re from your garden, your latest farmers’ market haul, or just what you’ve got left in the fridge. For a sweet, summery touch, add in some fresh figs (or other seasonal fruits like blackberries, peaches, or grapes). If you’re a fan of a little tang, throw in some goat cheese and nuts.
For protein, you can keep it simple with pre-cooked chicken, a can of lentils or beans, or even a BBQ’d side if you’re feeling a bit more adventurous. And then there’s the dressing—a delightful mix of balsamic vinegar, mustard, olive oil, salt, pepper, shallot, smoked paprika, herbs (yes, more from the garden!), and a touch of sweetener. Blend it up and drizzle it over your salad, or toss everything together for a perfectly balanced bite.
What I love most about this salad is its adaptability. Don’t have figs? Use peaches or berries instead. Want a bit more crunch? Toss in some nuts or seeds. Need a dairy-free option? Skip the goat cheese and go heavy on the veggies. Trust your gut, and feel confident making this salad your own.
And if you’re ever in doubt about substitutions or modifications, drop a comment or reach out—I’m here to help you make this salad just right for you. After all, the best meals are the ones that nourish both body and soul, and I’m confident this salad will do just that.
Enjoy your garden-fresh creation, and remember, there’s no wrong way to make a salad when you’re using ingredients you love.
End of Summer Fig Salad
Equipment
- 1 blender or immersion blender
Ingredients
- 5 oz. Salad Greens of choice
- 2 cups Garden or left over veggies
- 8 whole Figs or other summer fruit
- 4 oz. Goat cheese (optional)
- 16 oz. Precooked chicken or cans of lentils or other legumes
- 2 oz. Chopped nuts
- 2 Tbsps. Balsamic vinegar
- 1/2 tsp Honey or to taste (or other sweetener of choice)
- 1 tsp Dijon mustard
- 1 Shallot or onion
- 2 Tbsps. Fresh herbs like oregano, chives, parsley, as desired
- 2 Tbsps. Extra virgin olive oil
- 1 Tbsp. Water for thinning if desired
- Salt, pepper, smoked paprika, garlic powder to taste
Instructions
- Chop all the ingredients up to and including the nuts to desired size and place on plates or in a salad bowl.
- Blend the dressing ingredients, then drizzle over your salad or toss as desired.
- This salad is not only a treat for your taste buds but also a testament to the joys of fresh, wholesome eating. Can’t wait to see what you create!
