Fig, Tomato, and Sweet Onion Salad

I know that temperatures have been in the 60's this week here in North Carolina, and Fall has officially arrived, but I just can't seem to stop making some of my favorite summer dishes. This salad was featured in Cooking Light back in June and it was fantastic. The recipe called for fresh mint but since I prefer basil I went that route and it was delicious. The simple red wine vinaigrette is very light and really makes the flavors of the figs, cherry tomatoes and Vidalia onions stand out. If you want to make this a complete meal I bet adding grilled shrimp or chicken would be divine. Make this summer salad before it is too cold!

You Will Need:

• 2 Tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp black pepper
• 2 cups fresh figs, quartered (about 1/2 pound)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced Vidalia onion
• 3 Tbsp chopped fresh basil
• 1/4 cup (1oz) feta cheese, crumbled

Here We Go:

• Combine first three ingredients in a large bowl; stir well with a whisk
• Add figs, lettuce, tomatoes, onion and basil
• Toss gently to coat
• Sprinkle with feta cheese

Serve 4 as a side
Happy Feasting!