Spinach, Fig & Tomato Salad Recipe with Red Wine Vinaigrette

Archana's Kitchen

April 4, 2025

856 Ratings

Time:Prep: 15 M|Cook: 0 M|Total: 15 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Continental

Indulge in this Spinach, Fig & Cherry Tomato Salad recipe, a Mediterranean-inspired dish that marries sweet fresh figs, tangy cherry tomatoes, and tender spinach leaves in a zesty red wine vinaigrette.

The creamy crumbled feta offers a salty punch while toasted walnuts add a satisfying crunch. Seasonal figs peak in late summer and early fall, making this salad an ideal choice during those months.

It’s rich in nutrients—spinach offers iron and vitamins, figs provide fiber, and tomatoes are packed with antioxidants.

I love how the honey in the dressing balances the flavors, creating a vibrant taste and texture that pairs wonderfully with your favorite pasta or a simple grilled protein. Enjoy this wholesome salad as a light lunch or alongside a warm bowl of soup for a hearty, nourishing meal.

Serve the Spinach, Fig, Cherry tomatoes with Red Wine Vinaigrette Recipe along with Penne Pasta in Spinach Basil Sauce or Quick Roasted Vegetable Bread Pizza for a special weekend dinner. Pair with grilled chicken, fish, or tofu to add extra protein and make it even more filling.

If you are looking for more salad recipes here are a few that you can try and serve along with soup or pasta.

The creamy crumbled feta offers a salty punch while toasted walnuts add a satisfying crunch. Seasonal figs peak in late summer and early fall, making this salad an ideal choice during those months.

It’s rich in nutrients—spinach offers iron and vitamins, figs provide fiber, and tomatoes are packed with antioxidants.

If you are looking for more salad recipes here are a few that you can try and serve along with soup or pasta.

Ingredients

For the salad

4 Spinach Leaves (Palak), washed & torn

5 Fresh Figs, quartered (choose ripe figs for sweetness)

10 Cherry tomatoes, halved

1 Cucumber, peeled and sliced

1 Red onion, thinly sliced (optional for extra zing)

1/4 Walnuts, toasted, for crunch

50 Feta Cheese, crumbled

For the salad dressing

1/4 Red Wine Vinaigrette

1 Dijon Mustard

1 Honey

1/4 Extra Virgin Olive Oil

Salt and Pepper, to taste

Instructions for Spinach, Fig & Tomato Salad Recipe with Red Wine Vinaigrette

To begin making the Spinach, Fig, Cherry tomatoes with Red Wine Vinaigrette Recipe get all the ingredients ready for easy preparation of the salad.

Rinse and pat dry the spinach leaves; tear them into bite-size pieces.

Gently wash the fresh figs, then cut each fig into quarters.

Rinse and halve the cherry tomatoes.

Peel the cucumber and slice it thinly.

Thinly slice half a red onion for a bit of sharp flavor.

Toast the walnuts in a dry pan over low heat for about 3–4 minutes, stirring frequently to prevent burning. Once they’re lightly browned and fragrant, remove them from the heat.

Gather all these ingredients in a large mixing bowl, but keep the toasted walnuts aside to maintain their crunch.

Prepare the Dressing: In a separate small bowl, combine the red wine vinaigrette, Dijon mustard, and honey (or maple syrup).

Slowly whisk in the extra virgin olive oil while continuing to stir, ensuring the dressing emulsifies.

Season the dressing with salt and pepper, tasting as you go to get the right balance.

This dressing brings out the flavors of the spinach, figs, and cherry tomatoes, making the recipe even more delightful.

Drizzle about two-thirds of the dressing over the spinach, figs, cherry tomatoes, cucumber, and optional red onion in the mixing bowl.

Gently toss everything together to ensure the salad ingredients are well coated in the dressing.

Taste and adjust seasoning if needed. If you prefer a bit more tang or sweetness, add more dressing accordingly.

Transfer the tossed salad onto a serving platter. Sprinkle the crumbled feta cheese and toasted walnuts over the top.

Drizzle on any remaining dressing if desired.

Serve chilled or at room temperature for the best flavor and texture.

Serve the Spinach, Fig, Cherry tomatoes with Red Wine Vinaigrette along with Penne Pasta in Spinach Basil Sauce or Quick Roasted Vegetable Bread Pizza for a special weekend dinner.