Turkish Grilled Fig Salad with Arugula and Walnuts
This Turkish Grilled Fig Salad blends the sweetness of ripe figs with peppery arugula and the rich crunch of walnuts, all tied together with a tangy pomegranate dressing. It's a vibrant dish that embodies the essence of Mediterranean flavors.
Equipment
- Grill or grill pan
- Mixing bowls
- Whisk
- Salad serving platter or bowl
Ingredients
- 8 fresh figs, halved (about 14 oz or 400 g)
- 4 cups arugula (rocket), washed and dried (about 5 oz or 140 g)
- 1/2 cup walnuts, roughly chopped (about 2 oz or 56 g)
- 1 small red onion, thinly sliced (about 3 oz or 85 g)
- 2 tbsp olive oil (30 ml)
- Salt and pepper, to taste
For the dressing:
- 3 tbsp extra virgin olive oil (45 ml)
- 1 tbsp pomegranate molasses (15 ml)
- 1 tbsp lemon juice (15 ml)
- 1 tsp honey (5 ml)
- 1 small clove of garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Brush the halved figs with 2 tablespoons of olive oil and season with a pinch of salt and pepper.
- Place the figs on the grill cut side down and grill for about 3 minutes until they have nice char marks. Flip and grill for another 3 minutes. Remove from the grill and set aside.
- In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, pomegranate molasses, lemon juice, honey, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
- In a large mixing bowl, gently toss the arugula with half of the dressing, coating the leaves lightly.
- Arrange the dressed arugula on a serving platter or in a salad bowl. Scatter the grilled figs and red onion slices over the arugula.
- Sprinkle the chopped walnuts on top, adding an extra texture and nutty flavor.
- Drizzle the remaining dressing over the salad just before serving.
Notes
If pomegranate molasses is not available, you can substitute it with a balsamic reduction or just a drizzle of honey and extra lemon juice.
For added protein, consider topping the salad with crumbled feta cheese or a handful of pitted and halved Kalamata olives.
This salad is best served immediately while the figs are still warm and the arugula is crisp. Enjoy as a stand-alone mezze or as a fresh accompaniment to grilled meats or fish.