Waldorf Salad with a Greek Figs

4.60 from 5 votes

One doesn’t usually think of anything Greek when it comes to a Waldorf salad, named for the Waldorf-Astoria hotel in New York City. It was first created there, by Oscar Tschirky, maître d’hotel, to be served at a charity ball in honor of St. mary’s Childrens’ Hospital in March of 1896. It has become a timelss classic and over the course of its 125-year history many a chef have added their own twists. Here’s mine, with Greek figs and raisins and Greek yogurt and extra virgin Greek olive oil in place of the classic mayo dressing.

4.60 from 5 votes

Waldorf Salad with a Greek Figs

By Diane Kochilas

Prep Time 15

Servings

Course, Mediterranean Diet, Recipes, Salads, Vegetarian, Yogurt

Prep Time 15

Servings

Course, Mediterranean Diet, Recipes, Salads, Vegetarian, Yogurt

Ingredients

For the Dressing:

6 tablespoons plain Greek yogurt)
1 tablespoon lemon juice
2 tablespoons extra virgin Greek olive oil
Salt to taste
Ground black pepper to taste
2 teaspoons Greek thyme honey

For the Salad:

2/3 cup ouzo tsipouro or grappa
1/3 cup Greek currants or raisins
6 Greek figs sliced or chopped
1 small red apple cored, seeded and cubed or diced
1 small Granny Smith or other green apple cored, seeded, and cubed or diced
1 cup seedless red grapes halved or whole, as desired
1 cup celery thinly sliced
1 cup toasted walnuts chopped
2 small heads Bibb lettuce or 1 head of either romaine or iceberg, coarsely chopped

Instructions

Place the ouzo, tsipouro or grappa in a medium bowl and add the chopped figs and raisins or currants. Soak until you finish prepping everything else for the salad.
Make the dressing: Whisk together the yogurt, mustard, honey, salt, pepper and olive oil and set aside.
Place the lettuce in a large mixing bowl. Add the apples, celery and walnuts. Strain the dried fruits and discard the alcohol. Add the dried fruits to the salad.
Add the dressing, toss and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Waldorf Salad with a Greek Figs