Tomato Basil & Fig Salad

Prep Time

15 minutes

Prep Notes

cup diced Roma tomatoes (or whatever tomato is in season or you prefer)

cup diced figs (Kalamata absorbs the juices better, Mission are sweeter, fresh if you can find)

1 tbsp balsamic vinegar

2 tbsp raw honey 

cup fresh basil

3-4 tablespoons extra virgin olive oil

pinch of salt


In a bowl, mix together tomatoes, figs, balsamic and raw honey. In a small blender, add basil then begin to blend then pour in olive oil until mixture is smooth. If you don't have a blender, it's ok to chop basil and mix with oil. Add in a pinch of salt. Pour basil oil into the bowl with tomatoes and figs and toss until completely coated. Serve immediately or chill for later. The oil will absorb into the Kalamata figs if chilled over night in the refrigerator. Enjoy!