This fig, feta and mint salad is perfect to serve guests after dinner, as an app, or a light lunch. It’s the perfect blend of sweet and salty. I simply dressed it with two amazing ingredients: Sorrento Orange Olive Oil and Dark Chocolate Balsamic Vinegar from Modena, Italy. After recently visiting The Olive Tap at the Pittsburgh Public Market in the Strip District, I was inspired to blend all of these fresh, vibrant flavors.
The Olive Tap is a local treasure! It is a family business that scouts and then imports the best of the best olive oils and balsamics from Europe and California. If you don’t live in Pittsburgh, check out their website for ten other locations across the U.S.
The owners were kind enough to offer me a private tour of the store. After tasting a myriad of samples, it was so tough to choose which items to purchase. Other than the olive oil and balsamic used in this recipe, I also purchased the Picual Olive Oil and Sicilian Lemon Balsamic. All four were phenominal.
Thank you to The Olive Tap for a lovely, informative tour and for your delicious offerings!