Cabbage-Fig Salad with Grape Molasses Vinaigrette
In the Mediterranean diet, salad is an important part of almost every meal and important in its own right since so many Mediterranean recipes for salad can stand on their own as a main course. This Greek salad is a perfect paradigm for the variety and intensity of flavor in of classic Mediterranean ingredients brought together with delicious extra virgin olive oil. The Greek figs give it an unusual sweet-and-savory twist and the salad dressing calls for a touch of grape molasses. Cabbage, the star of this Greek salad, is a popular andbeloved member of the brassica family and it is used in countless dishes, both raw and cooked, throughout Greece and the Mediterranean.
Ingredients
- 4 cups coarsely shredded white cabbage
- 1 bunch dill snipped
- 1 ½ cups cherry or teardrop tomatoes halved
- 6 – 8 Greek dried figs stems trimmed, sliced thin
- Sea salt to taste
For the Dressing
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons grape molasses petimezi
- 1 – 2 tablespoons white wine vinegar
- Sea salt to taste
- ½ - 2/3 cup extra virgin Greek olive oil
Instructions
- Place all the salad ingredients in a serving bowl.
- Slice the figs.
- Whisk together the mustard, petimezi, vinegar, sea salt and olive oil until the mixture is emulsified and creamy.
- Pour the dressing over the salad and toss. Serve immediately.
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