Tomato, Avocado and Feta Salad With Fig Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Tomato, Avocado and Feta Salad With Fig Vinaigrette

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