📝 About This Recipe
Inspired by the sun-scorched hills of the Peloponnese, this Salata me Syka is a masterclass in the Greek philosophy of simple, high-quality ingredients. It celebrates the fleeting season of fresh figs, pairing their honeyed sweetness with the creamy tang of premium goat cheese and the peppery crunch of wild arugula. Drizzled with a thyme-infused honey vinaigrette and topped with toasted walnuts, this salad offers a sophisticated balance of textures and flavors that embodies the elegance of modern Greek Mediterranean cuisine.
🥗 Ingredients
The Salad Base
- 5 cups Baby Arugula (Eruca) (washed and spun dry)
- 8 pieces Fresh Mission or Calimyrna Figs (ripe, stems removed and quartered)
- 150 grams Greek Goat Cheese (Chevre) or Soft Manouri (crumbled into large chunks)
- 1/2 cup Walnut Halves (raw)
The Honey-Balsamic Vinaigrette
- 1/3 cup Extra Virgin Greek Olive Oil (use a robust, fruity variety)
- 2 tablespoons Balsamic Vinegar of Modena (aged is preferred)
- 1 tablespoon Greek Thyme Honey (slightly warmed for easier mixing)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1/2 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/4 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
Garnish and Finishing
- 2-3 pieces Fresh Thyme Sprigs (leaves stripped)
- 2 tablespoons Pomegranate Arils (optional, for a pop of color)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by toasting the walnuts. Place a small dry skillet over medium heat and add the walnut halves. Toast for 3-5 minutes, tossing frequently, until they are fragrant and slightly darkened. Remove from heat immediately and set aside to cool.
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2
Prepare the vinaigrette by whisking together the balsamic vinegar, Greek thyme honey, Dijon mustard, dried oregano, sea salt, and black pepper in a small glass bowl until well combined.
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3
Slowly drizzle the extra virgin olive oil into the vinegar mixture while whisking constantly. Continue until the dressing is fully emulsified and thickened.
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4
Taste the dressing on a leaf of arugula. Adjust the balance if necessary—add a drop more honey for sweetness or a splash of vinegar for acidity.
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5
Prepare the figs by wiping them gently with a damp cloth. Slice off the tough stem end, then cut each fig vertically into quarters. If the figs are very large, cut them into sixths.
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6
In a large, wide wooden salad bowl, place the dry baby arugula. Using your hands or salad tongs, gently fluff the greens to create volume.
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7
Drizzle about half of the prepared vinaigrette over the arugula and toss very gently to coat. You want the leaves to glisten, not be weighed down.
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8
Artfully arrange the quartered figs over the bed of greens, tucking some into the leaves and leaving others on top for visual appeal.
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9
Crumble the goat cheese over the salad in large, rustic chunks. If the cheese is very soft, you can use two small spoons to dollop it onto the salad.
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10
Roughly chop the cooled toasted walnuts and scatter them over the top for a crunchy textural contrast.
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11
If using, sprinkle the pomegranate arils across the salad to provide bright jewels of color and bursts of acidity.
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12
Drizzle the remaining vinaigrette specifically over the figs and cheese to highlight their flavors.
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13
Finish with a light sprinkle of flaky sea salt and the fresh thyme leaves.
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14
Serve immediately while the arugula is crisp and the walnuts are still crunchy.
💡 Chef's Tips
Always use figs that are soft to the touch but not mushy; if they are underripe, they will lack the necessary honey flavor. If you cannot find fresh figs, you can use dried figs rehydrated in warm Ouzo or water for 15 minutes, though the texture will be different. For an extra layer of flavor, try lightly searing the cut side of the figs in a pan with a drop of honey before adding them to the salad. Ensure your arugula is completely dry before dressing; any moisture will prevent the vinaigrette from adhering to the leaves. Substitute the goat cheese with Manouri or a mild, creamy Feta if you prefer a saltier profile.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of Assyrtiko or a light, fruity Rosé from Provence. Serve alongside grilled lamb chops seasoned with lemon and oregano for a complete Greek feast. Accompany with warm, crusty sourdough bread to soak up the leftover honey-balsamic dressing. This dish makes an excellent starter for a summer dinner party or a light lunch when served with grilled pita. Add thin ribbons of Prosciutto or Greek Apaki (smoked pork) if you desire a savory, meaty element.