Late Summer Fig Salad with Cucumbers & Feta

Celebrate fig season with this fresh and easy Late Summer Fig Salad with Cucumbers & Feta. A simple, seasonal salad bursting with sweet figs, crisp cucumbers, and tangy feta—perfect for backyard dining or a light summer meal. 

Late Summer Fig Salad with Cucumbers & Feta

Fig season has officially arrived, and my backyard tree is absolutely overflowing with fruit. I love walking outside, plucking a sun-warmed fig straight from the branch, and knowing you only get a few short weeks each year to enjoy them at their peak. Because the season is so fleeting, I try to savor every bite and make the most of the harvest while it lasts.

This salad is one of the simplest—and most satisfying—ways to highlight fresh figs. The sweetness of the fruit pairs beautifully with crisp cucumbers, tender butter lettuce, and a sprinkle of tangy feta. A drizzle of raspberry pomegranate vinaigrette or creamy balsamic pulls everything together for a refreshing dish that feels special without requiring much effort at all.

Even if you don’t have a fig tree out back, local farmer’s markets and grocery stores are starting to carry them right now. Be sure to grab a basket while you can, because fig season is short-lived, and these little jewels disappear far too quickly. This salad is the perfect way to celebrate their arrival—simple, fresh, and bursting with late-summer flavor.

Enjoy!

What Ingredients You Need

• Red butter lettuce – or your favorite leafy greens.

• Persian cucumbers – small, crunchy, and perfect for salads.

• Fresh figs – ripe but still firm for easy slicing.

• Feta cheese – crumbled for salty, tangy contrast.

• Dressing – raspberry pomegranate vinaigrette or creamy balsamic.

Substitutions and Variations

Substitutions

Don't worry if you don't have all the ingredients.  Here are some simple substitutions and alternatives to the figs when not in season.

• Greens: Swap butter lettuce for arugula, spinach, or mixed spring greens.

• Cucumbers: Use English cucumber or thinly sliced zucchini if needed.

• Figs: Fresh peaches, nectarines, or even strawberries work beautifully when figs aren’t in season.

• Cheese: Goat cheese, blue cheese crumbles, or even shaved Parmesan can stand in for feta.

• Dressing: Honey mustard, lemon vinaigrette, or olive oil with a drizzle of honey make simple alternatives.

Variations

What to try a different take on this salad?  Try adding one or more of the items below to create your own version.

• Add protein: Top with grilled chicken, shrimp, or salmon for a heartier meal.

• Nuts for crunch: Sprinkle in toasted walnuts, pecans, or almonds.

• Herbs for freshness: A handful of fresh mint or basil leaves adds brightness.

• Make it sweet-savory: Add a drizzle of honey or a few candied pecans for extra contrast.

Kitchen Tips & Notes

• Select figs carefully: They should feel soft but not mushy, with smooth skin and a subtle fragrance.

• Wash gently: Figs bruise easily, so rinse them under cool water and pat dry with a soft towel.

• Slice just before serving: To keep figs looking their best, slice them right before tossing the salad.

• Dress lightly: A little dressing goes a long way—too much can overwhelm the delicate figs.

"Set the Mood"

Late summer is the perfect time to take your meals outside, and this fig salad is made for al fresco dining. Picture a warm afternoon, the table set under a shady tree, a light breeze carrying the scent of the season, and this vibrant salad taking center stage. The juicy figs, crisp cucumbers, and creamy feta create a refreshing bite that feels just right for a leisurely afternoon gathering.

This salad shines as part of a weekend brunch spread—pair it with a basket of warm croissants, a simple quiche, or even a chilled pitcher of sparkling rosé. It also makes a beautiful side for grilled meats and seafood, turning a casual cookout into something a little more elegant. However you serve it, this dish has that effortless charm that makes summer dining feel special without being fussy.

Below are some serving suggestions and pairings to reference.

Serving Suggestions / Pairings

This salad is light, refreshing, and versatile—it can be served as:

• A starter course for a late-summer dinner party.

• A side dish alongside grilled chicken, lamb, or fish.

• A brunch feature, paired with crusty bread and sparkling rosé or iced herbal tea.

• A light lunch, especially when topped with extra protein or served with a grain like farro or quinoa.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

Bring a taste of the tropics to your kitchen with these Tropical Strawberry Coconut Muffins! Bursting with juicy strawberries, nutty coconut, and bakery-perfect fluffiness, they’re the ultimate fruity treat for breakfast or snacking.

 

Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

There’s something magical about baking with strawberries and coconut—the way the berries release their sweet juiciness as they bake, while the coconut turns toasty and fragrant, filling the kitchen with a tropical aroma that feels like sunshine in muffin form. These Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy are the kind of treat that instantly brightens your morning, whether you’re savoring one with a hot cup of tea or packing them for an afternoon snack.

What I love most about this recipe is its simplicity. Just a handful of pantry staples, a splash of creamy coconut milk, and a pile of fresh strawberries come together to create muffins that are light, tender, and full of flavor. The coconut adds a hint of natural sweetness and a little chew, perfectly complementing the juicy bursts of berry. Sprinkle a few extra strawberries and flakes of coconut on top before baking, and you’ll get that irresistible bakery-style look and taste—without leaving home.

Perfect for a weekend bake, a spring brunch, or simply when you need a little tropical escape, these muffins are a reminder that sometimes the simplest flavors bring the most joy.

Enjoy!

What Ingredients I Need?

You don’t need anything fancy to whip up these muffins—just simple ingredients you may already have on hand:

• Egg – binds everything together and helps with structure.

• Full-fat coconut milk – adds richness and a subtle tropical flavor.

• Canola oil – keeps the muffins moist and tender.

• Vanilla extract – a touch of warmth and sweetness.

• All-purpose flour – the base of your muffin batter.

• Sugar – just enough to balance the tartness of the strawberries.

• Baking powder – gives your muffins their fluffy rise.

• Salt – enhances the flavors.

• Fresh strawberries – juicy, sweet, and bursting with flavor.

• Unsweetened flake coconut – adds texture and toasty, tropical notes.  (I use this one)

What Equipment I Need to Bake the Perfect Muffins

• Mixing bowls – one large for the wet ingredients and one medium for the dry.

• Whisk & spatula – for combining ingredients without overmixing.

• Muffin tin (6-well, standard size) – the perfect fit for this small-batch recipe.

• Non-stick cooking spray (or muffin liners) – to prevent sticking.

• Measuring cups & spoons – accuracy is key in baking.

• Cooling rack – to let the muffins rest and set properly after baking.

Substitutions

Sometimes you don't have an ingredient.  Below are some substitutes to help you out.

• Coconut milk → You can use regular whole milk or almond milk if you don’t have coconut milk on hand.

• Canola oil → Swap with melted coconut oil, vegetable oil, or even light olive oil.

• All-purpose flour → A 1:1 gluten-free baking blend can be used for a gluten-free version.

• Sugar → Replace with coconut sugar or light brown sugar.  You may also use a sugar substitute if you prefer.

Variations

Want to mix it up a bit. Try one of these variations.

• Chocolate Twist – Add ½ cup white chocolate or dark chocolate chips for extra indulgence.

• Nutty Crunch – Stir in ¼ cup chopped pecans or macadamia nuts for texture.

• Citrus Boost – Add 1 teaspoon of fresh lime or orange zest to the batter for a zingy tropical note.

Kitchen Tips and Notes

• Don’t overmix the batter. Stir gently until just combined—this keeps the muffins soft and fluffy.

• Use ripe strawberries. The sweeter and juicier the berries, the better the flavor.

• Reserve some toppings. Sprinkling a few extra strawberries and coconut flakes on top before baking makes them look bakery-worthy.

• Watch the bake time. All ovens are different, so check at the 18-minute mark. They’re done when a toothpick comes out clean.

• Storage tip: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

🌺 Set the Mood

These muffins aren’t just a bake—they’re a little getaway. Imagine warm sunshine streaming through your kitchen window, a gentle breeze carrying the scent of toasted coconut, and a plate of these golden, fluffy muffins waiting on the table. Pair them with a cup of hot tea in the morning, or serve alongside iced lattes and fresh fruit for an easy weekend brunch spread.

They also make the sweetest addition to spring and summer gatherings—think baby showers, Mother’s Day breakfasts, or a cozy weekend picnic. The tropical flavors of strawberry and coconut feel like a vacation in every bite, turning even an ordinary Tuesday into a moment of joy.

So light a candle, put on your favorite relaxed playlist, and let these muffins transport you somewhere warm, bright, and delicious.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

💬 Let’s Chat!

Have you tried these muffins? What are your favorite flavors?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turned out!

Summer Stone Fruit Salad with Two Dressings to Love

Fresh, crisp, and bursting with flavor! This Summer Stone Fruit Salad with peaches, nectarines, cucumber, and romaine comes with two dressings — sweet Honey-Lime Poppy Seed or savory White Balsamic Basil Vinaigrette. Perfect for brunch, picnics, or light dinners.

Summer Stone Fruit Salad with Two Dressings to Love

When summer’s bounty is at its peak, nothing beats the vibrant, juicy sweetness of fresh stone fruit. This Summer Stone Fruit Salad with Two Dressings to Love is the perfect way to showcase ripe peaches and nectarines in all their glory. Paired with crisp romaine and cool cucumber, every bite is refreshing, colorful, and bursting with seasonal flavor.

The best part? You get to choose your own adventure — go bright and sweet with a Honey-Lime Poppy Seed Dressing, or lean into a savory, herb-kissed vibe with a White Balsamic Basil Vinaigrette. Whether you’re serving it poolside, at a backyard brunch, or as a light dinner starter, this salad is as versatile as it is beautiful. Fresh, simple, and ready in minutes, it’s summer in a bowl.

Enjoy!

What Ingredients Do I Need?

For the Salad:

• Romaine lettuce – crisp, fresh, and perfect for a light summer base.
• Peaches – ripe, sweet, and juicy for maximum flavor.
• Nectarines – slightly firmer than peaches, adding a subtle tang.
• English cucumber – mild and refreshing for a cooling contrast.

For the Honey-Lime Poppy Seed Dressing:

• Fresh lime juice
• Honey
• Dijon mustard
• Extra-virgin olive oil
• Poppy seeds
• Salt

For the White Balsamic Basil Vinaigrette:

• White balsamic vinegar
• Honey or maple syrup
• Dijon mustard
• Extra-virgin olive oil
• Fresh basil
• Salt and pepper

Substitutions and Variations

Substitutions

• Romaine lettuce → Swap for butter lettuce, spring mix, or spinach for a softer bite.

• Peaches/Nectarines → Use plums, apricots, or cherries if those are what’s in season.

• English cucumber → Regular cucumber works; just peel for a smoother texture.

• White balsamic vinegar → Try champagne vinegar or apple cider vinegar for a similar mellow tang.

• Fresh basil → Mint or tarragon can be delightful twists in the savory dressing.

• Honey → Maple syrup or agave nectar work in either dressing.

Variations

• Add cheese – Crumbled feta or goat cheese adds creamy richness that pairs beautifully with the fruit.

• Boost the crunch – Sprinkle toasted almonds, pecans, or pistachios for texture.

• Protein upgrade – Add grilled chicken, shrimp, or even prosciutto for a heartier salad.

• Herb garden twist – Mix fresh mint with basil in the vinaigrette for extra freshness.

• Make it grainy – Toss in cooked quinoa, farro, or couscous for a more filling main dish.

Kitchen Tips and Notes

• Choose ripe but firm fruit so the slices hold their shape in the salad.

• Slice just before serving to prevent peaches and nectarines from browning.

• Keep dressings chilled until ready to use for the most refreshing flavor.

• Emulsify for the win – Slowly whisk in the oil to keep the dressing smooth and well-blended.

• Serve immediately after tossing to maintain crisp lettuce and vibrant fruit.

"Set the Mood"

This salad is summer on a plate, so lean into the season when serving it. Arrange the colorful fruit and greens on a large platter for that effortless farmers’ market vibe. Pair with:

• Outdoor dining – Think backyard patio, light breeze, and chilled white wine or sparkling water.

• Brunch spread – Serve alongside quiche, fresh pastries, and herbal iced tea.

• Poolside refreshment – Keep it chilled in the fridge until guests are ready to eat, then bring out for a fresh, cooling bite.

• Casual dinner starter – Follow with grilled seafood or chicken for a complete warm-weather menu.

Dress it up with floral napkins, rustic wooden serving bowls, and plenty of natural light — this salad begs to be as photogenic as it is delicious.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Help-Yourself Greek Feast Platter

This Help-Yourself Greek Feast Platter is a no-oven, summer-friendly dinner loaded with marinated chicken, fresh veggies, and creamy yogurt sauce—perfect for easy, build-your-own meals.

Help-Yourself Greek Feast Platter

I love summer dinners that don’t require an oven. When the sun is still hanging in the sky and the air smells like fresh herbs and warm pavement, the last thing I want to do is turn on the stove for an hour. That’s where this Help-Yourself Greek Feast Platter comes in—a no-fuss, flavor-forward way to gather, eat, and enjoy the moment.

This recipe was born out of one of those end-of-week fridge raids—the kind where you’re not sure what’s for dinner, but you are sure you’re not spending your evening over a hot stove. I had some chicken, a few crisp cucumbers, the tail end of a feta block, and a couple of flatbreads hanging out in the freezer. With a quick marinade and a skillet sear, dinner transformed into a hands-on Greek-inspired platter that felt like it came from a little taverna by the sea.

What makes this meal shine isn’t just the bold Mediterranean flavors (though, hello lemony garlic yogurt sauce and oregano-marinated chicken!). It’s the build-your-own nature of it all. Everyone gets to grab what they want—pile up the veggies, dip the chicken, wrap it all up in warm bread or eat it mezze-style with a fork. It’s casual, colorful, and completely stress-free.

Perfect for warm nights when appetites are big but patience for cooking is low, this platter has become a go-to in our summer dinner rotation. No oven. No drama. Just a sun-soaked meal worth gathering around.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this Greek-inspired platter to life:

For the Chicken & Marinade:

• Boneless, skinless chicken breasts
• Red wine vinegar
• Fresh lemon juice
• Dijon mustard
• Granulated sugar
• Dried oregano
• Salt & freshly ground black pepper
• Olive oil

For the Yogurt Garlic Sauce:

• Plain Greek yogurt
• Fresh garlic
• Lemon juice
• Olive oil
• Salt
• Optional: Fresh dill or parsley

For the Platter:

• English cucumber
• Roma tomatoes
• Feta cheese (preferably from a block)
• Flatbreads or naan

Substitution and Variations

Substitutions 

• Chicken breasts → Chicken thighs work just as well and stay extra juicy.

• Red wine vinegar → White wine vinegar or apple cider vinegar.

• Greek yogurt → Plain whole-milk yogurt (non-Greek) or plant-based yogurt for dairy-free.

• Flatbread/naan → Pita bread, lavash, or even lettuce wraps for a lighter option.

• Feta cheese → Goat cheese or dairy-free feta substitute.

Variations

• Grilled Version – Instead of pan-searing, grill the marinated chicken bites for a smoky, outdoor flavor.

• Loaded Platter – Add extras like olives, roasted red peppers, or hummus for a true mezze spread.

• Spicy Kick – Mix a little harissa or red pepper flakes into the marinade for a bold twist.

Kitchen Tips or Notes

• Marinating Matters: Even 30 minutes will infuse great flavor, but for the juiciest chicken, marinate up to 2 hours.

• Cut Evenly: Cut chicken into similar-sized bites so they cook evenly and stay tender.

• Warm the Bread: A quick toast or skillet warm-up makes the flatbread soft, pliable, and extra delicious.

• Make Ahead: The yogurt garlic sauce can be made up to 2 days in advance and stored in the fridge.

"Set the Mood"

Picture this: a warm breeze drifting through the air, the sun dipping low enough to paint everything golden, and a table scattered with colorful bowls of cucumber, juicy tomatoes, tangy feta, and lemony chicken bites. This is a meal that practically begs to be enjoyed alfresco.

Lay out your platter on a big wooden board or a collection of mismatched serving dishes for a laid-back, rustic feel. Keep stacks of warm flatbreads nearby, a bowl of creamy yogurt garlic sauce front and center, and a few sprigs of fresh herbs tucked in for a pop of color. No fuss. No formality. Just the kind of casual abundance that gets people lingering at the table a little longer.

Serving Suggestions & Pairings:

• Sides: Add a crisp Greek salad, a bowl of marinated olives, or roasted potatoes with lemon and herbs.

• Drinks: Pair with chilled white wine, sparkling lemonade, or even a round of poolside cocktails like Aperol spritzes or mojitos.

• Sweet Finish: Serve fresh fruit—think watermelon slices, cherries, or grapes—right at the table for an effortless dessert.

Perfect Venues for Your Greek Feast:

• Brunch Gatherings: Swap the flatbreads for mini pitas and add a few breakfast-style mezze like herbed scrambled eggs or roasted veggies.

• Poolside Parties: Keep everything chilled in the shade, and let guests fill wraps between swims.

• Casual Backyard Dinners: Serve family-style with big pitchers of sangria or iced tea for that stay-all-night feel.

• Potluck with Friends: Everyone can bring one mezze component—hummus, olives, roasted peppers—and you provide the chicken and bread.

This isn’t just dinner—it’s a relaxed summer ritual that turns any table, patio, or picnic blanket into a little slice of the Mediterranean.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

💬 Let’s Chat!

Have you tried this Greek platter? What are your favorite summer dishes? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!