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Tomato Fig Mint Salad
Servings 4
Author Lora Wiley-Lennartz
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1
lb.
tomatoes
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8
figs
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2
red chili peppers
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2
limes
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1
orange
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1/4
cup
olive oil
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Salt
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1
teaspoon
honey
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1
cup
fresh mint leaves
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Slice the tomatoes.
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Cut the figs into thin wedges.
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Halve the chilies lengthwise. Remove the seeds and mince.
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Zest the limes.
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Juice the limes and orange.
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Whisk the juices with the zest, olive oil, salt, and honey.
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Toss the dressing with the tomatoes, figs, and chilies.
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Arrange the mint leaves over the top and serve.