Tomato, Avocado and Feta Salad With Fig Vinaigrette

Name: Tomato, Avocado and Feta Salad With Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices sourdough bread, cut into 1 inch cubes (4 c); 2 tablespoons olive oil; ¼ cup olive oil; 1 teaspoon garlic powder; salt; pepper; 2 tablespoons red wine vinegar; 1 garlic clove; 3 tablespoons fig jam; 1 tablespoon white wine vinegar; 3 tomatoes, cut into wedges; 2 avocados, cubed; 1 fennel bulb, trimmed and chopped; 6 ounces feta cheese; 3 cups arugula

Servings: persons

6 slices sourdough bread, cut into 1 inch cubes (4 c)
2 tablespoons olive oil
¼ cup olive oil
1 teaspoon garlic powder
salt
pepper
2 tablespoons red wine vinegar
1 garlic clove
3 tablespoons fig jam
1 tablespoon white wine vinegar
3 tomatoes, cut into wedges
2 avocados, cubed
1 fennel bulb, trimmed and chopped
6 ounces feta cheese
3 cups arugula

1
Heat oven to 400.
2
Toss bread with 2 T olive oil, garlic powder, 1/2 t salt and 1/4 t pepper.
3
Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden.
4
Let cool.
5
Meanwhile, in a blender, combine the remaining 1/4 c oliveoil, red wine vinegar, garlic, fig jam and white wine.
6
Blend until smooth, then season with salt and pepper.
7
Set aside.
8
In a large bowl, gently toss together the tomatoes, avocadoes, fennel and feta.
9
When the bread has cooled, add it to the vegetables.
10
Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
11
Place 1/2 c of the arugula on each of 6 serving plates.
12
Top with salad.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slices sourdough bread, cut into 1 inch cubes (4 c), 2 tablespoons olive oil, ¼ cup olive oil, 1 teaspoon garlic powder, and more.

Yes, Tomato, Avocado and Feta Salad With Fig Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!