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.

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💬 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!

Simple Breakfasts: Avocado Egg Toast

A 5 minute recipe that boasts to be the near-perfect breakfast!

Avocado Egg Toast

Don't you just love avocado toast?  We just love avocados any way we can get them but especially love them on toast.  Today we are going to add a little "oomph" by adding a protein-rich egg.   You'll get more nutrients and stay satisfied longer with this avocado egg combination.  It's a quick meal that you can be happy about waking up to.

Did I mention that this is a 5 minute recipe?  These are perfect for busy weekends and really can be served anytime of day.  We'll jazz up some mashed avocado with a little spice, place that on toasted  sourdough, top it with an egg, and finish it with some scallions and a drizzle of Sriracha.  This is truly a delicious meal! 

Now my husband LOVES sunny side up eggs.  Me? not so much so I would opt for scrambled.  But however you enjoy your eggs it's work with this dish.  Even hard boiled cut into slices would work.  This is all about the combination of flavors and the extra protein you get in every bite.  This is a breakfast winner you'll want to have in your back pocket to up the anti on a quick meal.

Enjoy!

What Ingredients do I need?

• avocado - choose a ripe one

• egg

• sourdough bread

• garlic powder

• black pepper

• Sriracha

• scallions (green onions)

Substitutions and Variations

• Bread:  Use multigrain or country Italian.  Just make sure the bread is large enough to hold the egg.

• Eggs:  Try scrambled or over easy eggs.  Even hard boiled (sliced) will work.

• Garnish:  Try your favorite hot sauce on top such as harissa, Cholula, or a little Calabrian Chili sauce.

• Add other seasonings:  Skip the hot sauce and sprinkle on a dash of everything bagel seasoning, za'atar, or even herbes de Provence. 

Kitchen Tips and Notes

• Bread: Choose a thick bread that will hold up to toppings. Try a  multigrain or whole-wheat bread which will add an additional layer of flavor along with fiber to your avocado toast.

• Avocado:  Use a ripe avocado, one that gives to slight pressure but doesn't feel mushy. Some small blemishes in the flesh are OK; just remove them before mashing.

• Saving leftover avocado:  You’ll only need 1/4 of an avocado for this recipe, so you’ll need to save the rest. The best way to do this is to leave as much of the remaining avocado intact as possible. That means leaving the skin and pit attached to the remaining piece of avocado before covering it with plastic wrap and refrigerating. Make sure the plastic wrap is directly touching the flesh to prevent exposure to oxygen, and browning.  

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Avocado Egg Toast

1 serving


¼ avocado
¼ teaspoon ground pepper
⅛ teaspoon garlic powder
1 slice sourdough bread, toasted
1 large egg, fried sunny side up
drizzle of Sriracha
1 tablespoon scallion, sliced

Halve an avocado. Cut the one half of the avocado in half lengthwise and remove the peel, placing the flesh in a small bowl. Add in the pepper and garlic powder and mash the avocado and mix with the seasonings.

Add nonstick cooking spray or extra-virgin olive oil to a small nonstick pan. Heat over medium low heat. Once the pan is hot, crack the egg and add it to the skillet. Cook, undisturbed, until the whites are set and the edges are crispy, about 3 minutes. Once it’s ready, move the skillet off the heat.

Place the avocado mash onto the toast, top with the egg, and garnish with the Sriracha and scallion. Serve.

Tangerine Ricotta Toast with Strawberries and Honey

Country bread that's toasted golden is topped with a blend of ricotta and tangerine, then topped off with sliced strawberries and a drizzle of honey.  Move over avocado toast, ricotta toast is here!

Tangerine Ricotta Toast with Strawberries and Honey

Spring is almost here and it's time to start introducing some lighter meals into our daily menus.  Today's post is a wonderfully light breakfast idea that's extremely easy to make.  As an alternate to spreading butter or cream cheese on your morning toast why not try some ricotta cheese that gives your a burst of protein?  Ricotta is a wonderful fresh cheese that is great as a spread mixed with a little tangerine zest for a burst of flavor, then topped with some fresh strawberries and a drizzle of honey for sweetness.  What a great way to eat toast!

Be sure to come up with your own varieties of ricotta toast as the there is no limit but your imagination.  With all the fresh fruits that are coming up in this season you can make a different ricotta toast every day!

What ways can you serve ricotta toast?

• Perfect for breakfast
• Great as a snack
• Dessert
• Made savory as an appetizer
• Great for brunch
• Perfect for bridal or baby showers
• Garden tea menu item

What Ingredients do I need?

• Ricotta cheese
• A Tangerine or Orange
• Strawberries
• Honey
• Country Bread

Substitutions and Variations

• Any berry or chopped fruit can be substituted for the sliced strawberry topping
• Mix in fresh herbs with the ricotta for a savory spread
• Mix in any citrus zest with the ricotta
• Go savory and top with sauted mushrooms or grape tomatoes 
• Use different types of bread such as a french baguette, pumpernickel, or whole grain

Kitchen Tips and Notes

• Use the freshest ingredients for the best results since this is all about uncooked freshness
• Cut your toast on the diagonal for cut toast points
• Make crostini from a french baguette for smaller appetizer portions
• There are no right or wrong ways to make this toast - use your imagination!

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Tangerine Ricotta Toast with Strawberries and Honey

serves 4

4 slices Country Bread

1/3 cup fresh Ricotta cheese

zest of one tangerine (or orange)

6-8 strawberries sliced

honey for drizzling

Toast the bread slices and cut in half.  

In a small bowl add the ricotta cheese and the zest of the tangerine (or orange).  Stir until combined well.

Spread the ricotta on each bread slice.  Top with sliced strawberries and then drizzle with honey.  Serve immediately.

Summer Fresh Recipe Series: Tangerine Salad

A light, crisp, and fresh Tangerine Salad that's perfect to enjoy during the end of summer days.

Well it's been quite a summer and I made it to my 20th installment of my Summer Fresh Recipe Series where we talk about quick and easy meals that use summer's fresh produce.  Today I'm bringing you a wonderful fresh salad and it goes perfect with my last post of the Italian Layered Picnic Sandwich, as well as about anything else as a main dish.

Today's recipe is all about using fresh greens along with citrus to make a light summer salad.  Green leaf lettuce, green onions, and tangerines are mixed and topped with almonds for crunch, then doused with a light cider vinaigrette for a salad that is perfection!

I have a thing about tangerines in salads.  They remind me of my favorite salad growing up, which was a Chinese Chicken Salad.  There is something about little juicy tangerines that just make the salad special to me.  The sweetness of the tangerines lend a light and bright feeling to the salad and provide a wonderful pop of flavor.  No wonder I keep a can of mandarin oranges or tangerines in my pantry at all times!

You really will enjoy this salad.  It's light, crisp, and fresh and perfect to enjoy in the warm summer months.  A few more post to come with some end of summer favorites so stayed tuned.

Enjoy!

Summer Fresh Recipe Series

• Italian Layered Picnic Sandwich
• Spicy Grilled Eggplant
• Carrot and Almond Bulgur Salad
• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Tangerine Salad

serves 6

1 11 oz. can of mandarin oranges or tangerines, drained
6 cups of green leaf lettuce
3 green onions, sliced, dark and light green parts only
1/2 cup almonds, rough chopped
2 Tbsp apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

On a large platter place lettuce and top with green onions, and tangerines.  Sprinkle with almonds.  In a small bowl whisk together the vinegar, olive oil, salt & pepper.  Pour over salad and toss to coat.

3 Ingredient Tomato Gnocchi Soup

A steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

Yum

Hi everyone!  It's been a couple of weeks since I posted anything.  We took a little time off for the holidays!  Hope everyone had a wonderful Thanksgiving filled with family and love (and good food!).

I wanted to pop in today with a quick recipe.  Well, it's not really a recipe because you don't actually have to make anything from scratch!  When we are in holiday mode and there are a zillion things to do to get ready I don't have all day to cook.  Do you feel that way too?  The question becomes "how do we get all this done and still put something hearty and satisfying on the table?  Today's I'm bringing your the perfect convenience item recipe to solve that dilemma.

3 INGREDIENT TOMATO GNOCCHI SOUP

Picture a steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

It only takes 3 ingredients to make this....yes 3!  And, I purchased all of them at Trader Joe's.  But, don't worry if you don't have a Trader Joe's near you, you can find similar items at Target, or your local grocery store!

What ingredients do I need?

• tomato soup
• frozen or fresh gnocchi
• baby spinach

That's all it takes and it couldn't be simpler than heating it all up!  Trader Joe's frozen gnocchi are stuffed with tomato sauce and mozzarella, so they create and extra creamy bite in your soup.  But don't stop there....you can substitute the gnocchi with tortellini or ravioli.  Both of which will make an excellent soup add-in and you cook them right in the heating soup!

So take a break from all the holiday rush and serve up a warm bowl of soup with the held of some store bought items.  The recipe below will show you how!

Enjoy!

3 Ingredient Tomato Gnocchi Soup

make 4 cups

32 oz carton tomato soup (such as Trader Joe's Creamy Tomato Soup)

16 oz. bag frozen gnocchi (such as Trader Joe's Outside-In  Stuffed Gnocchi)

2 handfuls baby spinach

In a medium sauce pan over medium heat, add tomato soup and gnocchi.  Bring soup to a boil and then reduce heat to a simmer and allow to cook about 5-7 minutes.  Once gnocchi are heated through add in spinach and stir until wilted.  Serve immediately.  

Source: www.thekitchn.com

Mediterranean Chicken Salad

Yum

I get the pleasure of working from home a couple of days during the week, which allows me to play around with different dishes for lunch.

The other day we were at Panera for a quick lunch and I was so tempted to have their Chicken Salad Sandwich, which I just love.  I got a hold of myself an opted for something a little healthier, ending up with a half a turkey sandwich and soup.  But....let me tell you that chicken salad was still calling my name.

Up comes my work from home day, and with the chicken salad still on my mind I decided to make a healthier version, without all the mayo.  The previous night I had roasted 5 chicken breasts using this recipe here.  My intention was for us to eat two that night with mashed potatoes and veggies and then use the remaining one in various dishes.  I just love roasted chicken, and this recipe is simple...but it the BEST.

Mediterranean Chicken Salad

So, using some of the roasted chicken I whipped up a Mediterranean Chicken Salad (without mayo) and served it over romaine lettuce.  It's filled with wonderful ingredients (mostly pantry items) such as artichoke hearts, roasted red peppers, herbs, and is drizzled with olive oil and lemon.  Heaven! 

The zip of the lemon, tang of the artichoke, along with the chicken, and earthy roasted red peppers give this dish such a balance.  If you like olives, throw them in there too!  They would enhance this dish nicely.  This isn't a sweet chicken salad, but a few golden raisins would be fabulous as well.

A quick and easy meal is yours within 15 minutes!

Enjoy!

Related Recipe:

Roasting 101: Chicken Breasts

Mediterranean Chicken Salad

serves 4

3/4 cup roasted chicken, chopped into bite sized pieces

1/2 cup artichoke hearts, chopped
1/3 cup roasted red pepper, chopped (from a jar)
3 Tbls fresh parsley, chopped
1 Tbls fresh basil, chopped 
3 tablespoons olive oil
Juice of 1 lemon
Salt and fresh ground black pepper, to taste

4 large Romaine lettuce leaves

To a medium bowl add all ingredients.  Stir to combine.  Serve over lettuce and serve. 

Note:  Chicken salad may be kept in the refrigerator until serving.  Any remaining will keep in a covered container for several days.

Garlic Spaghetti

Let's face it.  I don't think that side dishes get the attention that they deserve.

I mean, they aren't the main attraction for day to day meals. More of an after thought on what to serve on the side.  At least at my house, I tend to throw my side dishes together.  I do try to compliment my main dish in theme or flavor though but I tend to rotate the same dishes.

Today's recipe is not your ho-hum side dish.  This Garlic Spaghetti will knock your socks off!

The flavors, the simplicity, the ease of cooking this dish!  Oh my!  (need I say more?)

A few days ago I posted a recipe for Chicken Pomodoro.  It's a wonderful Italian style chicken dish that I found in a Cuisine at Home magazine (which I love!).  Along with this chicken dish they suggested this simple side dish of pasta laced with garlic and a little lemon.  It sounded like the perfect accompaniment since it didn't have a sauce but a light coating of flavor infused olive oil.  

I thought that this would keep the whole dish light, and I was right.  The pasta was just lightly coated and was perfect as a side dish.  You could even turn this into a main dish by adding some grilled lemon or garlic chicken cut in small pieces.  It's heaven either way.

Simple to make, but BIG on flavor!

Give this dish a try with or without the Chicken Pomodoro.  It will soon become one of your favorite ways to dress pasta!

Enjoy!



Garlic Spaghetti

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Makes: 4 servings; Total time: 25 minutes

8 oz. dry spaghetti
2 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced fresh parsley
1 Tbsp. minced lemon zest
Salt, black pepper, and red pepper flakes to taste
1⁄2 cup crumbled ricotta salata

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1⁄2 cup pasta water; drain remaining water.

Heat oil in same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, zest, and spaghetti; toss to coat. Season spaghetti with salt, black pepper, and pepper flakes, then stir in ricotta salata.

source:  Cuisine at Home.com