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🍽️ Fruity Fig and Tomato Salad with Goat Cheese

349 kcal · 30 min · 4 servings

Ingredients

• 800 g tomatoes (red and green)
• 1 cucumber
• 8 figs
• 1 red onion
• 150 g feta (from goat's milk)
• 5 tbsp olive oil
• 3 tbsp lemon juice
• sea salt
• pepper (from the mill)
• oregano (for garnish)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem area at the tip of the tomatoes.
3. 3. Cut the tomatoes into wedges.
4. 4. Peel the cucumber completely.
5. 5. Cut the peeled cucumber in half lengthwise.
6. 6. Remove the core from the cucumber half.
7. 7. Cut the deseeded cucumber into small cubes.
8. 8. Take four figs and cut them into quarters.
9. 9. Take the remaining four figs.
10. 10. Score these four figs in a cross pattern, but do not cut all the way through to the bottom.
11. 11. Peel the onions.
12. 12. Slice the peeled onions into thin rings.
13. 13. Crumble the feta cheese into small pieces using your hands.
14. 14. Whisk the olive oil with the lemon juice in a small bowl.
15. 15. Arrange the tomato wedges on a plate.
16. 16. Add the cucumber cubes.
17. 17. Place the quartered figs on the salad.
18. 18. Sprinkle the onion rings over the salad.
19. 19. Distribute the feta pieces evenly over the salad.
20. 20. Place one of the cross-scored figs in the center of the plate.
21. 21. Drizzle the entire salad with the prepared dressing.
22. 22. Season the salad with salt and black pepper to taste.
23. 23. Garnish the finished salad with fresh oregano.
24. 24. Serve the Sardinian Carta da Musica bread on the side as desired.

Nutrition per serving

• kcal: 349
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 24 g