Fresh & light
Garden Greens with Fig & Cucumber
Peppery leaves, cool cucumber ribbons, sweet figs, and a sharp mustard vinaigrette made for sharing.
- Prep
- 15 minutes
- Cook
- 0 minutes
- Serves
- 4
- Level
- Easy
This salad leans on contrast: crisp and soft, sweet and mustardy, leafy and substantial. Serve it beside roast chicken, pile it onto toast with ricotta, or keep it simple with warm bread.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Whisk vinegar
Whisk vinegar, mustard, honey, a pinch of salt, and black pepper in a small bowl.
- 02
Stream in olive oil while whisking until the dressing is lightly emulsified
Stream in olive oil while whisking until the dressing is lightly emulsified.
- 03
Use a vegetable peeler to shave the cucumber into long ribbons
Use a vegetable peeler to shave the cucumber into long ribbons, stopping when you reach the watery center.
- 04
Place greens
Place greens, cucumber, figs, shallot, and walnuts in a wide serving bowl.
- 05
Dress lightly
Dress lightly, toss once with clean hands, and finish with crumbled goat cheese and black pepper.
