Izmir-Style Fig and Olive Salad with Pomegranate Dressing
Dive into the heart of Izmir with this vibrant Fig and Olive Salad, drizzled with a tantalizing Pomegranate Dressing. This dish combines the sweetness of ripe figs, the brininess of olives, and the tart punch of pomegranate to deliver a truly Mediterranean experience.
Equipment
- Small bowl
- Whisk
- Serving platter
- Knife
- Cutting board
Ingredients
- 8 fresh figs, quartered (8 figs / 300g / 10.5oz)
- 1 cup pitted Kalamata olives, halved (150g / 5.3oz)
- 1 small red onion, thinly sliced (70g / 2.5oz)
- 1/4 cup toasted pine nuts (30g / 1oz)
- 1/2 cup crumbled feta cheese (75g / 2.6oz)
- 1/4 cup fresh mint leaves, roughly chopped (15g / 0.5oz)
- 1/4 cup fresh parsley leaves, roughly chopped (15g / 0.5oz)
- 1/3 cup pomegranate molasses (80ml)
- 2 tablespoons extra virgin olive oil (30ml)
- 1 tablespoon lemon juice (15ml)
- 1 teaspoon honey (5ml)
- Salt and pepper to taste
Instructions
- Start by preparing the dressing. In a small bowl, whisk together the pomegranate molasses, extra virgin olive oil, lemon juice, honey, and a pinch of salt and pepper until well combined. Set aside.
- On a large serving platter, arrange the quartered figs and halved olives.
- Scatter the thinly sliced red onion over the figs and olives, adding a burst of sharpness to the sweet and briny flavors.
- Sprinkle the toasted pine nuts across the salad, giving it a nutty crunch.
- Crumble the feta cheese evenly over the top, adding a creamy tang to the dish.
- Garnish with the chopped fresh mint and parsley, infusing the salad with aromatic herbs.
- Drizzle the prepared pomegranate dressing over the salad, ensuring each component is lightly coated.
- Gently toss the salad at the table before serving to blend the flavors while maintaining the integrity of the figs.
Notes
For best results, use ripe but firm figs to ensure they hold their shape in the salad.
If pomegranate molasses is not available, you can reduce pomegranate juice with a bit of sugar to create a similar reduction.
This salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving; dressing should be added just before serving to prevent the salad from becoming soggy.