California Fig Salad!

By Hope Bidegainberry on November 15, 2017

Are you looking for a delicious salad recipe to try before the year is over?! Well look no further-here is an easy recipe with tasty California figs!


  • 1/4 cup of chopped jarred pepperoncini
  • 1 1/2 tablespoons of pepperoncini brine
  • 1 1/2 tablespoons of red wine vinegar
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of Dijon mustard
  • 6 tablespoons of extra virgin olive oil
  • 1 pint of halved cherry tomatoes
  • 1 cup of dried Blue Ribbon Orchard Choice Golden California Figs, stemmed and cut into 1/4 inch slices
  • 1 (16 ounce) can of chickpeas drained and rinsed
  • 1 cucumber-peeled, halved lengthwise, seeded, and sliced thin
  • 1 cup of crumbled feta cheese
  • 3/4 cup of pitted and halved kalamata olives
  • 1/2 of a small red onion, halved and sliced thin
  • 2 (10 inch) pita breads, torn into 1 inch pieces
  • 1 minced garlic clove
  • 1/3 cup of chopped fresh parsley
  • Salt and pepper


  1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine pepperoncini brine, vinegar, mustard, and 1/2 teaspoon of oregano in a medium bowl.
  2. Slowly whisk 5 tablespooons oil into vinegar mixture.
  3. Add tomatoes, figs, cucumber, feta, chickpeas, olives, pepperoncini, and onion and toss to combine. Let sit for 30 minutes.
  4. Toss pita, garlic, remaining oregano, and remaining oil in a medium bowl.
  5. BAke pita on rimmed baking sheet for about 10 minutes. (Stirring halfway through baking).
  6. Stir toasted pita and parsley into salad.
  7. Let stand for 5 minutes.
  8. Season with salt and pepper.

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