Crunchy Greens Salad

Crunchy Greens Salad

Salads these days… they are certainly not all healthy. Cheese, bacon, creamy salad dressing aren’t always the best additions for healthy eating. Even I am certainly guilty on the cheese front! But this salad is the perfect mix when you want to feel good about what you are eating. This salad packs a powerful punch. Kale is an excellent source of vitamin A and vitamin C, there is protein from edamame, and healthy fats from avocado. This salad is the perfect to make when you have a CSA vegetable box with some extra you don’t know what to do with (like crunchy sprouts ;)) What’s even better there is no cooking and barely any prep required!


Crunchy Greens Salad

  • Servings: 2
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– 2 cups of kale, washed and de-stemmed
– 1/2 lemon, juiced
– 1 TBSP olive oil
– 2 cups of arugula
– watermelon radish
– 1/2 cup of edamame
– 2 TBSP green onions
– 1/2 avocado
– 2 TBSP crunchy sprouts
– olive oil
– balsamic vinegar


  1. Wash all the veggies.
  2. Massage the kale, add the lemon juice and 1 TBSP of olive oil and kale to a small bowl and mix with your hands until the kale becomes more tender.
  3. Use a mandolin to thinly slice the watermelon radish, I used about 5 slices per salad.
  4. Chop the green onion.
  5. Slice the avocado.
  6. Add all the ingredients to a plate or bowl and top with olive oil and balsamic vinegar.
  7. Enjoy.


Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!watermelon-radish-salad-1-of-1-4watermelon-radish-salad-1-of-1-8

Shroomami Bowl

Sweetgreen Shroomami Bowl

Can we talk about Sunday night’s Superbowl! I still can’t believe it! I don’t know where to begin. I spent the first two nearly 3 quarters in shear disbelief. I couldn’t believe what I was witnessing. So let’s just fast forward to that unbelievable catch by Edelman. Followed by none one but 2 two-point conversions to tie the game. I couldn’t believe my eyes!

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So my sister and I absolutely love the movie miracle (we can recite every line) and in the 4th quarter I texted her “Do you believe in Miracles?” YES! that overtime touch down by James White was unreal and Tom (first name basis) proved once and for all that he is the Greatest of All Time!


So today’s recipe doesn’t necessarily have anything to do with the Superbowl, except for the fact that Tom Brady and Giselle are well known for eating healthy, so I feel like they would totally eat this salad with tofu and beets!


This salad is my copycat version of the sweetgreen Shroomami Bowl, which I just cannot get enough of! Its chock full of veggies, whole grains, and a dressing with the right kind of kick. But as much as I love getting this at sweetgreen, I also believe in cooking and preparing my own lunches to bring to work. So to have the best of both worlds, I developed my own recipe that highlights everything I love about the Shroomami Salad. And here it is! Let me know what you think!

Sweetgreen Shroomami Bowl

Sweetgreen Shroomami Bowl

Shroomami Bowl

My copycat version of my favorite salad at Sweetgreen.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1


For the Tofu:

  • 1 package of firm tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 1 tbsp cornstarch
  • 2 tsp olive oil

For the Salad:

  • 2 cups mixed greens
  • 1/2 cup brown rice
  • 1 small beet thinly sliced
  • 1 tsp olive oil
  • 3 oz baby bella mushrooms sliced
  • 1 tbsp sunflower seeds
  • 1 tsp sesame seeds

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1 tsp brown sugar
  • 1 tbsp ginger
  • 1 tsp sesame oil


  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.
  3. While the tofu is pressing, in a small sauce pan cook the mushrooms, about 8 minutes.
  4. Cook the brown rice according to the package.
  5. Thinly slice the raw beet using a mandolin.
  6. Once the tofu has been pressed. Cover the tofu with cornstarch.
  7. Then cut the tofu into cubes.
  8. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.
  9. To make the salad, add the greens, brown rice, mushrooms, tofu beets, sunflower seeds and sesame seeds to a bowl.
  10. Last, make the dressing. Combine all the ingredients in a small bowl and whisk together until incorporated.
  11. Add about 2 TBSP of dressing to the salad.

Recipe Notes

You will have left over tofu, beets and dressing, so you can enjoy this salad over and over again.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Beet Date Apple & Pistachio Salad

I have a confession, I wasn’t quite sure if I actually liked beets until I recently had a few amazing dishes at a couple of restaurants. One in particular was a beet salad at Ripple in Washington DC. For all of my top chef fans out there, until recently, Marjorie Meek-Bradley was the Executive Chef. Last month, I had a friend visiting for a conference near the restaurant so we decided to check it out. Everything we ordered was absolutely amazing, but the beet salad had a taste unlike anything I have ever had. For better or worse, they change the menu quite often, and when I went to look up the dish a week later in hopes of recreating it, to my horror, it was no longer on the menu. But have no fear, I went to great lengths to learn what was in that salad! I was finally able to connect with the restaurant through Instagram to find out the ingredients in the salad. The recipe included beets, date chocolate puree, orange puree, macadamia nuts, and pickled apple.


However, I am by no means a professional chef, I have never taken a cooking class in my life. That being said,  date chocolate puree seemed a bit above my comfort zone, a bit intensive for a salad, and perhaps a recipe that wouldn’t quite fit with my goal of sharing fairly easy recipes. The recipe below is my take on the salad, reigning in on the skill level and time need to create the dish. I think the salad turned out great, but I have to admit, I still think the one at Ripple was better, if you ever have a chance to go there, you have to try it!



Beet Date Apple & Pistachio Salad

A salad, yes, a salad to satisfy anyone's sweet tooth.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1


  • 1 small beet
  • 1 small golden beet
  • 1/2 orange peeled
  • 1 cup sugar
  • 1 cup water
  • 2 dates pitted
  • 1/2 apple
  • 10 pistachios
  • 1 cup mixed greens
  • optional: balsamic vinegar


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet and chop into cubes.
  3. Using a mandolin, thinly slice the golden beet.
  4. Cover the red beets in tinfoil and the golden beets in tinfoil and place them on a cookie sheet
  5. Roast for 20-25 minutes.
  6. In a small sauce pan had 1 cup of sugar and 1 cup of water. Mix into the sugar dissolves in water
  7. When the sugar is dissolved, add half of the orange into the pan. Let the orange soak up the sugar mixture for 15-20 minutes.
  8. Let the orange mixture cool for a couple of minutes.
  9. Pour the mixture into a food processor/blender. Blend on high until the mixture becomes a smooth orange sauce.
  10. 10. Chop the dates, the apples into matchsticks, and shell the pistachios.
  11. 11. Assemble the salad, add the two types of beets, greens, dates, apples, and pistachios.
  12. 12. Spread orange sauce on the plate with the greens.
  13. 13. To eat mix the greens with the sauce, add some balsamic vinegar if you please.





Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!beet-date-apple-pistachio-salad-1-of-1-8


Beet & Goat Cheese Salad

This weekend I shared my pink “beet” flowers channeling all things pink for the Women’s March on Washington. Looking back, I will always remember that I was one of roughly 500, 000 in Washington, DC, and one of nearly 3.2 million (according to Nate Silver) around the country standing up against the policies and practices of the new administration. It’s quite a coincidence that the number of marchers in the country, is the same number of votes that Hillary Clinton had over Donald Trump in the popular votes, so yes, we did go out and vote.


So, back to beets and these pretty flowers. Why are beets and goat cheese always a pair? At any restaurant a beet salad is always paired with goat cheese. I mean I get the crunchy creamy balance, but really is that it? There are lots of other creamy cheese, brie, feta? so why goat cheese? Anyone know?!

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And on another unrelated note, I am always trying to improve my blog, my photgraphy skills, and my blog aesthetic. Some days I hit it, some days not so much. A lot has to do with whether or not I have good light on the weekends. But I was inspired by a friends project to use this black chalkboard background to display recipe ingredients? What do you think of this new styling? I think I love it !

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Beet & Goat Cheese Salad

  • Servings: 2
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The classic Beet & Goat Cheese Salad gets an upgrade with the addition of Dried Apricots.


  • 1/3 cup dried barley
  • 2 small beets
  • 3 cups of greens
  • 2 TBSP walnuts, chopped
  • 4 dried apricots, chopped
  • 2 TBSP crumbled goat cheese
  • Poppyseed dressing


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pour 1/3 cup of barley and 2/3 cup-1 cup of water into a small pot. Cook on medium heat until all the water is dissolved and the barley is tender, about 10-15 minutes.
  3. Peel the skin off the beet and cut into cubes.
  4. Wrap the beets in tinfoil and place on a cooking sheet and in the oven.
  5. Roast for 15-20 minutes.
  6. Assemble the salad. Place barley, and beets on a bed of greens. Add chopped walnuts, dried apricots and crumbled goat cheese.
  7. Dress with Poppyseed Dressing.
  8. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


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Persimmon Pomegranate & Burrata Salad

I feel like I cannot share a recipe without addressing the elephant in the room, but at the same time I am not one to share my political views all over the internet. But to say the least, I am sad and disheartened by the results of Tuesday’s elections.

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That being said, cooking (and really baking) has always been a great coping mechanism for me. And so I am going to share my recipes as planned. Especially since I’ve created Thanksgiving theme, I think its important to recognize there are still things to be thankful for.

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So, today I am sharing a salad recipe to serve on Thanksgiving or really any fall day, featuring persimmons. Persimmons are a beautiful and delicious fruit that are only in season for a few months of the fall. It’s hard to describe what they taste like, it’s similar to honey or dates, but with a different texture depending on ripeness.

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Yesterday I shared my feelings on appetizers on thanksgiving (necessary), and I have a similar feeling about salads, necessary. I think is great to have something fresh and light on a plate that usually is filled with rich and heavy sides.

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My family is definitely split on this issue but I know at least a few of them will be happy to see this salad on the table!

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Persimmon, Pomegranate, & Burrata

  • Servings: 4
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Persimmons are featured in a perfect thanksgiving salad


    – 1 head of butter lettuce – 1 head of radicchio – 1 cup of arugula – 3 persimmons

  • arils of half a pomegranate
  • – 4 oz of burrata
  • 2 TBSP chopped pistachios
  • 1-2 TBSP chopped pistachios
  • 1/2 cup of Pomegranate Juice
  • 1/2 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 clove minced garlic
  • 1 tsp of honey


  1. Wash, chop, and mix the lettuce.
  2. Slice the persimmons into thin round slices.
  3. Deseed the pomegranate, chop the pistachios.
  4. Cut up the burrata into small pieces.
  5. To make the Pomegranate Vinaigrette, combine the pomegranate juice, rice vinegar, olive oil, minced garlic, and honey into a jar. Shake until combined.
  6. To assemble the salad, place the combination of lettuce on a large plate or bowl. Add the persimmon, pomegranate, burrata, pistachios to the lettuce. Dress with the Pomegranate vinaigrette.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Warm Delicata Squash & Mushroom Miso Tahini Salad

Miso and Tahini are great on their own, but when you mix them together, something magical happens.


It’s got to be the salty sweet combination that has us instantly craving more. So when it covered a bed of arugula and veggies its fine to have just a little more! This salad is great for cooler fall days when you are looking for something more than just a salad. The warm mushrooms and squash make all the difference.

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And if you are like me and want to bring this salad to work? I’ve got it all figured out. Pack the arugula separately from the squash and mushrooms. That way you can heat up the veggies before adding them to your arugula. Dress the salad for the ultimate #notsaddesklunch


Warm Delicata Squash & Mushroom Miso Tahini Salad

  • Servings: 2 servings
  • Print

a warm hearty salad for cooler nights


  • 1 small-medium Delicata squash, sliced 1/2 inch rounds
  • 1 cup mushrooms, sliced
  • 4 tsp olive oil, divided
  • 3 cups of arugula
  • 2 TBSP cashews, halved
  • Miso-Tahini Vinaigrette
  • 1 clove of garlic, minced
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 TBSP warm water


  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and cook for 5-8 minutes.
  7. To make the Miso-Tahini Vinaigrette: Add garlic, miso, tahini, honey, rice wine vinegar, sesame oil, and water into a jar. Shake the jar into all the ingredients are combined.
  8. To assemble the salad, add the mushrooms, squash, and cashews to a bed of arugula. Pour 1-2 tablespoons of the miso-tahini vinaigrette on top.
  9. Enjoy


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Apple Autumn Salad

Apples & Butternut Squash & Dried Cherries OH MY!


Just because the summer is over doesn’t mean fruit has to disappear from your bed of greens! Apples add the perfect crunch to an autumn salad. This salad packs double the apple power with an apple cider vinegar dressing that pairs perfectly.

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I am making this salad for Rosh Hashanah (the Jewish New Year) next week. Apples are of course the quintessential ingredient. I am going a little apple crazy and what I am calling “modern traditional” for my menu. I am upgrading the classics with Braised Chicken with Apples & Sage (+ white meat), Roasted Squash with Apple Salsa from Love & Lemons, and Pomegranate Roasted Carrots and then of course there will be a Brisket, Matzoh Ball Soup, and maybe a Kugel. Dessert is still up in the air, any suggestions? For those who are celebrating, what are you making?!

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Apple Autumn Salad

  • Servings: 2 servings
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Apples, & Butternut Squash, & Dried Cherries Oh My!


  • Butternut Squash
  • 1 TBSP olive oil
  • 2 sprigs of rosemary
  • 1 apple sliced or chopped
  • 2 cups of arugula
  • 2 TBSP dried cherries
  • 2 TBSP pepitas
  • Apple Cider Vinaigrette
  • (apple cider vinegar, olive oil, lemon, garlic, honey)


  1. Preheat the oven to 425 degrees
  2. Slice the squash in half length wise.
  3. Scoop out the seeds.
  4. Drizzle with olive oil and place rosemary on top.
  5. Cook in the oven for 25-30 minutes.
  6. When the butternut squash is cooked, remove the skin and cut into cubes.
  7. Make the apple cider vinaigrette
  8. Assemble the salad. Add squash, apples, dried cherries, and pepitas to a bed of arugula. Drizzle with 1-2 tbsp of the vinaigrette.
  9. Enjoy


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Also, this plate is so pretty.. had to eat the salad to show you!


Notes: To see my feeling on cutting butternut squash look here. (I got this one for free so clearly I was going to use it!) Interestingly, if you cook it with the skin on, the skin to just peels right off which saves you a lot of time instead of cutting off the skin raw.


Also,  you will have a lot of extra squash. You can either make this salad over and over and eat it all week (like me), or try any of these butternut squash recipes! Butternut Squash & Mushrrom Farro Risotto, Butternut Squash & Pear Pizza, or Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

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And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
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only the best


    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil


  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cherry & Grilled Corn Salad

How do you feel about herbs in your salad? Sometimes I am cool with it sometimes it a little too much. In today’s salad, I feel like I got a good proportion down… 2 cups lettuce 2 tbsp herbs.

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Sometimes, I create a dish and I am like this is delicious. But that’s about all I have to say. This one one of those times. Help! writers block.

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Now that I am more than 6 months in. I am trying to learn more techniques behind blogging and photography. Lately, I have been trying to understand lighting. I have mostly used natural light but I am trying to understand where to place extra light in order to enhance the photo without adding shadows. (I have always had this issue with a shadow on the bottom right corner that I can’t seem to eliminate). Anyone have good resources, let me know!

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Cherry & Grilled Corn Salad

  • Servings: 1 salad
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Celebrate the best of summer with this cherry & grilled corn salad


  • 1/2 cup grilled corn, cut off the cob
  • 8 cherries, halved, pits removed
  • 1/4 of an avocado, sliced
  • 2 cups of Arugula
  • 2 TBSP cilantro
  • 2 TBSP feta
  • 2 TBSP Honey Lime Vinaigrette


  1. Grill a piece of corn on the cobb outside or on a grill corn.
  2. Slice cherries in half remove the pit.
  3. Slice avocado
  4. In a medium bowl, mix together the arugula and cilantro.
  5. Cut the corn off the cob.
  6. Add the corn, cherries, avocado, and feta to the salad bowl.
  7. Add the dressing (see recipe below)

I shared the Honey Lime Vinaigrette recipe with my Blueberry, Feta, and Mint Salad with Salmon.

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who doesn’t love “things organized neatly”

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Watermelon & Feta Salad

I would like to point out that I created this salad long before sweetgreen released their late summer menu with a very similar looking salad. Honestly, I am quite impressed that I came up with something that now costs $9 dollars at sweetgreen.

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However, my version is so much better because I added a Mediterranean flair by using some of my favorite toppings from my favorite fast casual spot Cava Grill. (p.s. have you tried the Falafel, they are the best Falafel i have had in the US, of anyone from Cava Grill is reading this please send me your recipe!!)

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Let me just mention, I have never pickled anything and I hate pickles, but I really like pickled onions. I just used the simplest pickled onion recipe I could find. The recipe said it only takes an hour, however I would suggest to wait a few more if you have them. I also attempted to marinate the cucumbers in the same way that Cava does with what I believe to be olive oil and lemon. I swear they just taste so much better this way.


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Watermelon & Feta Salad

  • Servings: 1 salad
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Watermelon & Feta are a match made in heaven but this salad takes it up a notch with a Mediterranean twist.


  • 1/4 onion, sliced
  • 1/3 cup apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/2 cucumber, diced
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 cups arugula
  • 1 cup of watermelon, balled
  • 1 oz feta, crumbled


  1. Pickle the onions: Slice the onions as thin as you can and place them in a jar. Add the vinegar sugar, salt, and water to a small bowl. Mix well. Pour the mixture into the jar. Keep at room temperature at least an hour or place the jar in the fridge for up to a week.
  2. Make the cucumbers: Dice the cucumbers and put into a jar. Add the lemon juice and olive oil to a small bowl. Mix until combined. Pour half the mixture into the jar. Refrigerate the cucumbers for an hour or overnight.
  3. Use a melon baller to ball watermelon.
  4. Assemble the salad. Place arugula on a salad or bowl. Add the pickled onions, cucumbers, watermelon, and feta.
  5. Use the remaining lemon olive oil vinaigrette to dress the salad.

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Any other Cava obsessed readers?

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!