Fig Balsamic Vinegar Salad

Fig balsamic vinegar brings additional sweetness to this salad and the dried garlic or onion flakes a bit of pep and a little crunch.

In two words:

“She stumbles over words but sings with a cuddly voice”.

Fig balsamic vinegar salad - solo food
Image by rebeccahales from Pixabay -- Image by ejaugsburg from Pixabay
Image by Pezibear from Pixabay -- Image by Couleur from Pixabay
To Start...

difficulty easy
preparation– 5’
cooking - no cooking required
serves - 2  


Choose your salad:


  • 4-5 big pinches


  • 4-5 big pinches

Sucrine Lettuce

  • 2 small sucrine lettuces or a big one


  • 1/3 of a medium size lettuce

Oak leaf salad (red or green)

  • 1/3 of a medium size


  • 2 teaspoons of olive oil
  • 3 teaspoons of dried onion or dried garlic flakes or ail semoule
  • 4 teaspoons of fig balsamic vinegar (or nature)
  • 1-2 pinches of fleur de sel or coarse salt
  • 1-2 turn mills of Kampot black pepper


  • Pick your salad
  • Separate out the leaves (if necessary), wash and dry the salad
  • Cut leaves in smaller pieces (if they are big) with your hands for lettuces and oak leaf salad
  • Add them into a bowl
  • Pour the olive oil all over its surface
  • Pour the vinegar all over its surface as well
  • Sprinkle dried onion or dried garlic flakes
  • Add salt and pepper and stir one last time


This salad can be a very tasty side dish to eat grilled meat or fish, omelets, or quiches.

You can also use it as a light starter or a light main course with a bit of bread and cheese et/or a bit of ham.

o-o C'est si bon ! o-o

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