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Fig, pecorino, and walnut salad

This is a salad with great ingredients. It is a super simple salad to make, essentially an assembly of ingredients in a bowl, so it is perfect when you are in a rush or after a long day. The highlight of the salad is the lovely figs, bright, sweet and delicious. They pair beautifully with the salty cheese and have a lovely pop of sweet-tartness from the balsamic. The mint and greens add the herb and the nutty tones of the walnut that complete the salad. This is a wonderful contemporary Middle Eastern salad that will fill you up quickly.

Sabrina Ghayour is a chef, TV celebrity and cookbook author. She has published several cookbooks, yes I have most of them, with absolutely amazing recipes. I have just got this book and started cooking through the recipes, they are amazing, and most of the recipes are super simple, like this salad. You will see more recipes from both this book and from this fantastic chef.

For more wonderful recipes from this cookbook, click here.


6-7 fresh figs, stemmed and quartered

2 cups baby lettuces or arugula, roughly torn

10 oz. pecorino cheese, shaved, or, feta cheese, crumbles

1 cup walnuts, lightly toasted

A generous drizzle of extra virgin olive oil

3-4 tablespoons of balsamic vinegar

A handful of mint leaves left whole


Arrange the leaves on the bottom of a shallow wide bowl. Top with the figs. Drizzle the olive oil and the balsamic all over the salad. Top with the shaved or crumbled cheese, walnuts and mint. Serve.

Note: Due to the acid in the balsamic vinegar, the salad will slowly wilt over time. Assemble just before you serve the salad.

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