I recently made a super tasty fig salad with sweet figs, grilled Halloumi cheese, arugula, and cherry tomatoes. The simple dressing is made of olive oil and balsamic vinegar, but you can add some honey or maple syrup if you like it sweeter. I gave this salad to my mom, who loves fresh salads but had never tried this mix before. She really liked it and said the figs and Halloumi cheese go really well together.
Diving deeper into this fig salad adventure, it’s evident that the combination of textures and flavors is what sets it apart. Halloumi, with its salty richness, complements the natural sweetness of the figs, creating a burst of flavors with every bite. While many salads play it safe, this one dares to be different, and the results are nothing short of spectacular. Whether you’re enjoying it on a sun-drenched patio or a cozy early autumn evening, this fig salad promises to be a memorable culinary experience. And if you’re a fan of goat cheese, this versatile dish caters to that preference as well, ensuring every bite is a delightful surprise.
You’re eager for this fig salad recipe, aren’t you? Hold on! First, watch this recipe video and see how easy it is to make:
Fig and Halloumi: A Match Made in Culinary Heaven
Ingredients needed for the Fig Salad
Figs (at least 4, preferably 5): Naturally sweet and packed with fiber, figs add a unique flavor and are a great source of vitamins and minerals like magnesium, calcium, and potassium.
Halloumi Cheese: A semi-hard, brined cheese known for its high melting point, making it perfect for grilling or frying. It offers a salty contrast to the sweetness of the figs. If you prefer, you can substitute this with other cheeses.
- Alternative: Goat Cheese or Feta – Both bring a creamy and tangy flavor, complementing the figs beautifully. These cheeses are also rich in protein and calcium.
Arugula (you can substitute with your favorite “base”): This peppery green is not only flavorful but also packed with vitamins A, C, and K. It’s a great antioxidant and pairs well with the sweetness of figs and the saltiness of cheese.
- Alternative: Choose another leafy green based on your preference.
Cherry Tomatoes: These add a burst of freshness and juiciness to the salad, and they’re a great source of vitamins C and E.
Crunchy Add-ons: Toasted seeds or nuts such as:
- Walnuts: Packed with omega-3 and antioxidants.
- Crushed Almonds: High in vitamin E and magnesium.
- And other favorites to add a nice crunch and additional nutritional value.
Dressing:
- Olive Oil: A heart-healthy fat, great for boosting good cholesterol.
- Balsamic Vinegar: Adds a sweet and tangy flavor and is known for its digestive benefits.
- Salt & Pepper: To taste.
- Optional Sweeteners: Liquid honey or maple syrup. Both natural sweeteners, honey is known for its antibacterial properties, and maple syrup contains essential vitamins and minerals.
Fig Salad. Step-by-step preparation.
STEP 1.
Into a bowl, add the arugula, halved cherry tomatoes, and figs quartered.
STEP 2.
Now fry the Halloumi in a pan or grill it. Remove Halloumi from its package and pat dry with a paper towel. Cut the Halloumi into slices. Warm a non-stick skillet over medium heat. You can add a touch of olive oil or butter, though Halloumi will release its own fat. Place the slices in the hot pan. Fry for 2-3 minutes on each side until golden brown. Halloumi cheese tastes best when eaten immediately; after a while, it can become a bit rubbery. Add the cheese to the bowl with the remaining ingredients.
STEP 3.
Now, prepare the dressing. In a small bowl, mix together olive oil, balsamic vinegar, a pinch of salt and pepper, and optionally, liquid honey or maple syrup. Drizzle the dressing over the salad and gently toss. I recommend adding a “crunchy element”, such as toasted seeds and grains or crushed nuts. It’s best eaten immediately. That’s it. Enjoy.
Looking for more delicious salad ideas? Be sure to check these out:
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Fig and Halloumi Salad. Printable Recipe.
The Ultimate Fig and Halloumi Salad You Need to Try!
Ingredients
- 5 figs
- 3.5 oz / 100g arugula (rocket) You can substitute arugula with baby kale, baby spinach or mixed greens.
- 8 – 10 slices of Halloumi cheese
- 10.5 oz / 300g cherry tomatoes
- a handful of crushed nuts or toasted seeds and grains
Ingredients for the dressing:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp liquid honey or maple syrup optional
- a pinch of salt and pepper
Instructions
- Into a bowl, add the arugula, halved cherry tomatoes, and figs quartered.
- Now fry the Halloumi in a pan or grill it. Remove Halloumi from its package and pat dry with a paper towel. Cut the Halloumi into slices. Warm a non-stick skillet over medium heat. You can add a touch of olive oil or butter, though Halloumi will release its own fat. Place the slices in the hot pan. Fry for 2-3 minutes on each side until golden brown. Halloumi cheese tastes best when eaten immediately; after a while, it can become a bit rubbery. Add the cheese to the bowl with the remaining ingredients.
- Now, prepare the dressing. In a small bowl, mix together olive oil, balsamic vinegar, a pinch of salt and pepper, and optionally, liquid honey or maple syrup. Drizzle the dressing over the salad and gently toss. I recommend adding a “crunchy element”, such as toasted seeds and grains or crushed nuts. It’s best eaten immediately. That’s it. Enjoy.
Video
