A fresh fig salad for any fall meal
Fresh Fig Salad By Rob Eshman
By Rob Eshman September 9, 2021
When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to us at a Sukkot dinner many years ago, and now it’s one of our standard Sukkot dishes. It also works as a kind of fresh salsa on top of grilled fish or eggplant.
Fresh Fig Salad
2 pints fresh figs, quartered
1/2 c. chopped walnuts
1/2 lemon, juiced
2 t. honey
1/4 cup fresh chopped mint
3 T. olive oil
1/2 c. pomegranate seeds (optional)
Combine all ingredients and stir gently. That’s it. Done. Serves 4-6.
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
