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Roka Salad with Fig-Balsamic Dressing


Roka Salad with Fig-Balsamic Dressing

I can’t seem to get enough of this salad; the peppery flavor of arugula pairs beautifully with the slightly sweet, delightfully tart fig-balsamic vinaigrette; and the almonds add crunch to balance it out just right. — Maria Loi and Sarah Toland, The Greek Diet

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If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.

If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.


For the fig-balsamic dressing

  • ¼ Cup fig-infused balsamic vinegar or regular balsamic vinegar
  • 1 Teaspoon stoneground or Dijon mustard
  • 2 dried figs, minced
  • ¼ Cup extra-virgin olive oil
  • Salt and freshly ground black pepper

For the salad

  • 1 10-ounce bag arugula, prewashed
  • 3 dried figs, finely chopped
  • 2 Tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
  • 1 to 2 Tablespoon (or 1 ounce) chopped almonds


For the fig-balsamic dressing

In a food processor or blender, combine the balsamic vinegar, mustard, figs, and ¼ cup water. Blend until the ingredients are well incorporated, about 30 seconds.

With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season with salt and pepper.

Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.

For the salad

In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.