Sweet figs, juicy blackberries and ribboned melon meet peppery rocket, salty feta and crunchy walnuts in this no-cook late-summer fig salad. Ready in just 10 minutes, it’s finished with a garlicky balsamic and honey dressing served on the side.
Fig Salad with Blackberries, Melon & Feta
Figs, blackberries and melon … this fig salad is basically late summer on a plate.
Everything is tossed in peppery rocket with crumbled feta and walnuts, then served with a side of garlicky balsamic dressing sweetened with a touch of honey.
It’s sweet, salty, tangy and crunchy all in one bite. And it takes about ten minutes to put together.
The perfect way to use up the last of the summer fruit.
How to Serve This Fig Salad
This salad makes a light lunch on its own, or a starter for four ahead of a heartier main. It’s an easy addition to a summer spread – serve it alongside grilled protein, or keep things plant-based and pair it with my Easy Socca or Tomato Galette. It also travels well to a picnic or barbecue if you pack the dressing separately and toss just before eating.
Why You’ll Love This Recipe
- Ready in 10 minutes – no cooking required, just assemble and dress.
- A perfect balance of flavours – sweet figs, juicy blackberries and fruity melon meet peppery rocket, salty feta and a garlicky balsamic dressing.
- Great texture in every bite – soft fruit, crunchy walnuts and crisp rocket keep things interesting.
- A brilliant way to use seasonal fruit – figs, blackberries and melon are all at their best in late summer.
- Easily adaptable – swap the feta for a vegan alternative.
- Impressive but effortless – looks like a showstopper, takes barely any effort to pull together.
Other Summer Salad To Try
Summer salads are the ultimate way to celebrate the season’s freshest produce. Try these:
- Peach Panzanella Salad
- Watermelon Cucumber Salad (with Minty Labneh)
- Vegetarian Cobb Salad
- Heirloom Tomato Salad
Ingredient Notes
- Figs: if you’re lucky enough to have a fig tree, homegrown figs picked ripe have so much more flavour than shop-bought ones. Otherwise, choose figs that are soft to the touch and slightly wrinkled at the base, that’s when they’re at their sweetest.
- Blackberries: look for plump, deep purple berries with a slight give when pressed. If foraging, pick them away from busy roadsides and always give them a good rinse.
- Melon: choose a ripe melon that feels heavy for its size and gives off a sweet aroma at the stalk end. Cantaloupe or Galia both work beautifully here.
- Rocket: adds a peppery bite that balances the sweetness of the fruit. Baby rocket leaves are milder if you prefer a softer flavour. Or you can use lamb’s lettuce.
- Feta: go for a good-quality block feta rather than pre-crumbled, and crumble it yourself for the best texture and flavour.
- Walnuts: for added crunch and goodness from their high level of omega 3s.
- Balsamic dressing: use a good-quality balsamic vinegar for the best flavour, and a runny honey or maple syrup so it blends easily into the dressing.
How to Make This Fig Salad
Step 1: Prepare the melon
Peel the melon slice, then use a vegetable peeler to cut long, thin strips from the ¼ melon. This gives you delicate ribbons rather than chunky pieces, which look beautiful scattered over the salad. When assembling the salad, you can either twist them or roll them onto themselves (see recipe video).
Step 2: Prepare the figs
Cut the 2 figs into quarters, ready to scatter over the salad.
Step 3: Assemble the salad
Place the 60 g rocket on a serving plate as your base. Scatter over the 10 large blackberries, quartered figs, melon strips, 50 g feta and 30 g walnuts
Step 4: Make the balsamic dressing
In a small bowl, whisk together the 1 tsp Dijon mustard, 3 Tbsp extra-virgin olive oil, 1 Tbsp balsamic vinegar, grated garlic clove and 1 tsp honey (or maple syrup). Season to taste with salt and pepper.
Step 5: Serve
Serve the fig salad with the dressing on the side, so everyone can drizzle over as much as they like.
Storage and Make-ahead Tips
This fig salad is best assembled and dressed just before serving, as the rocket will wilt and the fruit will release moisture if left dressed for too long.
If you do have leftovers, store the salad (undressed) and the balsamic dressing separately in airtight containers in the fridge, and eat within a day. The dressing will keep for up to a week in a sealed jar in the fridge – give it a good shake before using, as it may separate slightly.
This salad isn’t suitable for freezing, as the fresh fruit and rocket won’t hold their texture once thawed.
Frequently Asked Questions
This fig salad pairs beautifully with grilled halloumi, or a piece of simply cooked fish if you’re not keeping it vegetarian. It also works well alongside crusty bread, or as a starter before a pasta or risotto main. For an easy spread, serve it next to our Caprese Skewers or Whipped Ricotta.
The fruits, rocket, feta and walnuts can be prepped and kept separately in the fridge for a few hours, and the balsamic dressing can be made a day ahead and stored in a sealed jar. Toss everything together just before serving with the dressing on the side so the rocket stays crisp and the fruit doesn’t go watery.
Feta gives a lovely salty contrast to the sweet fruit, but goat’s cheese, burrata or even a crumbly gorgonzola would all work well here too. For a dairy-free version, swap in a plant-based feta alternative.
Yes – this salad is full of fibre from the figs, blackberries and rocket, plus healthy unsaturated fats from the walnuts and olive oil in the dressing. One serving comes in at 209 calories, with 4g of protein and 2g of fibre (see the nutrition panel above for the full breakdown). Figs also count towards your 5 A Day.
Yes – simply swap the feta for a plant-based alternative and use maple syrup instead of honey in the dressing.
I hope you enjoy this fig salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy salad ideas!
Fig Salad
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 1/4 melon
- 2 figs
- 60 g rocket
- 10 large blackberries
- 50 g feta
- 30 g walnuts
FOR THE BALSAMIC DRESSING:
- 1 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 garlic clove grated
- 1 tsp honey or maple syrup
- salt & pepper to taste
Instructions
- Peel the melon slice, then cut long thin strips of the flesh with a vegetable peeler. When assembling the salad, you can either twist them or roll them onto themselves (see recipe video).1/4 melon
- Cut the figs into quarters.2 figs
- Place the rocket on a serving plate. Scatter blackberries, figs, melon strips, feta and walnuts on top.60 g rocket, 10 large blackberries, 50 g feta, 30 g walnuts
- Make the balsamic dressing: whisk together the Dijon mustard, olive oil, balsamic vinegar, grated garlic cloves and honey (or maple syrup). Seaspn to taste with salt and pepper.1 tsp Dijon mustard, 3 Tbsp extra-virgin olive oil, 1 Tbsp balsamic vinegar, 1 garlic clove, 1 tsp honey or maple syrup, salt & pepper
- Serve the fig salad with the dressing on the side.
Nutritional Information
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