Fig Panzanella

July 22, 2016 1 Comments

I can’t begin to explain how spoiled I’ve been this year with the freshest of the freshest produce available to me. My in-laws garden is just over flowing with veggies, greens, and fruit. I’m so grateful that I’ve learned to appreciate how fortunate I am to have access to this and my excitement can’t be contained. In fact, I think Darren has realized I get upset when he doesn’t share the same enthusiasm. I just need him to know…ya know?!

Check these figs out from my father-in-laws yard…


Because the tree is overflowing with these green gems, I made this quick panzanella salad last night when my in-laws came for dinner, and I couldn’t wait much longer to share it. I never get tired of seeing the bright magenta burst out of the figs when I cut them. They are so so so sweet and ripe that I had to carefully add them in at the end after the salad was tossed. I used day old green olive bread from Terra Breads, some red leaf romaine, cucumbers, red onions, a mix of feta and goat cheese, and tossed it all together in a simple lemon vinaigrette before serving. The figs were added at the end and that was that. Everyone loved it! It was the perfect way to use up half a loaf of day old bread with a slightly sweet and savory  salad. 

img_20160722_125827.jpgI don’t have a recipe for this salad. I really added ingredients together in a bowl of things I found in the fridge that I needed to finish up. I was hoping to have some cherry tomatoes to add so if you happen to try it with tomatoes let me know how it goes! Lemon vinaigrette was a better choice than a balsamic vinaigrette because it was subtle enough to dress the salad without bringing on other flavors. My theory is when you are having a salad where you want an ingredient to really shine- in my case the figs- go simple! It’s far too common that dressings over power and take over salads leaving ingredients masked. 

There are lots of different ways to make lemon vinaigrette. You may even go a little crazy when you want to find a recipe for one. I strongly encourage trying different recipes for dressings and vinaigerettes but keep this one thing in mind. Dijon mustard, acid, and oil is all you really need to make a vinaigrette. The additional ingredients will only add flavors and dimension to it. I was particularly a bit rushed when making this salad so a tablespoon of dijon mustard, juice of 1 large lemon, and about 1/3-1/2 a cup grape seed oil is all I used. I whisked the mustard and lemon juice together and slowly poured the oil in while whisking. Use what you need and refrigerate the rest up to a week. 

I have about 15 more figs in the fridge waiting for the next best fig recipe!


North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.