Fig & Olive Salad

Name: Fig & Olive Salad (Salatet Teen wi Zeitun)
Cuisine: Egyptian
Ingredients: 200 g (7 oz) rocket (arugula) leaves; 1 red onion, thinly sliced; 100 g (3½ oz) goats’ cheese; 50 g (1¾ oz) black olives, pitted and halved; 8 figs, washed and halved; 50 ml (1¾ fl oz/3½ tbsp) olive oil; 50 ml (1¾ fl oz/3½ tbsp) white balsamic vinegar; 1 tsp wholegrain mustard; 1 tbsp pomegranate molasses; 1 tsp sumac; ½ tsp sea salt; Ground black pepper

Salatet Teen wi Zeitun

Preparation info

Serves
4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

This attractive salad captures the essence of late summers in Marsa Matruh. Figs and olives are the coast’s most delectable crops, prized by retailers and enjoyed by local tribes and visitors.

Ingredients

200 g (7 oz) rocket (arugula) leaves
1 red onion, thinly sliced

Africa
Egypt
Marsa Matruh
Mediterranean
Summer
Gluten-free
Vegetarian

Method

In a large salad bowl, toss together the rocket (arugula) and the red onion. Cut the goats’ cheese into bite-sized pieces and add them to the bowl. Top with the halved olives and figs. Set aside.

In a jar, combine the olive oil, vinegar, mustard, pomegranate molasses, sumac, salt and pepper to taste. Seal the jar and shake well.

Drizzle the dressing on the salad and toss.