Fig-Jam Vinaigrette Summer Salad
This Fig-Jam Vinaigrette Summer Salad is fresh, tangy, and packed with vibrant summer flavors for a quick, nourishing meal or side dish.
Servings: 4 servings
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/2 cup cooked chicken breast sliced
- 1/4 cup fig jam
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
Instructions
Prepare the Salad Base
- Rinse and dry your mixed salad greens thoroughly. Place the greens into a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion on top of the greens.
Add the Protein and Cheese
- Slice your cooked chicken breast into thin strips or bite-sized pieces. Add the chicken to the salad bowl along with the crumbled feta cheese.
Make the Fig-Jam Vinaigrette
- In a small mixing bowl or jar, combine the fig jam, olive oil, and apple cider vinegar. Whisk or shake vigorously until emulsified. Taste and season with salt and pepper as needed.
Toss and Serve
- Drizzle the fig-jam vinaigrette over the salad. Gently toss everything together until evenly coated. Serve immediately.
Equipment
- Large Salad Bowl
- Small Mixing Bowl
- Whisk
Notes
- Start with a small amount of vinaigrette to avoid overdressing the salad.
- Use firm cucumbers and slice them just before assembling to prevent sogginess.
- Store salad and vinaigrette separately to keep greens fresh longer.