Summer Fire & Fig Salad
&
Summer Sangria
A note from us
This one is a favorite of ours, and honestly one of those menus that quietly earns its place on the rotation. Kevin has never been much of a salad person, but he comes back to this one every time. The blackened chicken, charred corn, roasted peppers, and fig dressing together just work in a way that feels satisfying and complete. Nothing about it feels like just a salad.
It's also a great one to divide and conquer in the kitchen. One of you can handle the chicken while the other works on the vegetables and dressing, and the whole thing comes together without a lot of stress.
We're pairing it with our Summer Sangria this week, light and fruity and just right for a warm evening. Make it first and sip while you cook.
Kevin & Kate
The Cocktail
Summer Sangria
The Menu
Summer Fire & Fig Salad
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Put your phones away for a bit. Even an hour without distractions can shift the energy of the night and help you feel more connected.
This week we're setting the mood with Flamingosis — instrumental, jazzy, and just groovy enough to make cooking together feel like the best part of the night.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
PICK YOUR PROTEIN
We're serving this with blackened chicken, but the salad works beautifully with salmon, shrimp, steak, or marinated tempeh. You can also skip the protein entirely and bulk it up with extra roasted vegetables for a vegetarian version.
CHEESE SWAP OPTIONS
Blue cheese is our first choice here. The bold, creamy flavor plays really well against the fig dressing and charred corn. But feta, goat cheese, or sharp cheddar all work. Use whatever you love.
ROAST THOSE VEGGIES
Roasting the corn and red pepper brings out their natural sweetness and adds depth to the salad. You can use a cast iron skillet or fire up the grill. We've included instructions for both. Cast iron gives the best char if you have one.
CROUTON CHOICES
We use ciabatta because it stays slightly soft and chewy, which balances the textures of the salad beautifully. If you prefer something crunchier, French bread toasted in the oven works great too.
CORN CUTTING MADE EASY
You can grill the corn whole and slice off the kernels after, or cut them first and char in a cast iron skillet or on a Blackstone. Either way works. We use an OXO corn stripper to make it quick and mess-free. → Link to our favorite OXO corn stripper
DRESS IT LIGHT, THEN LAYER
This salad is bold and well-balanced, so start with less dressing than you think you need. Taste first, then add more. It keeps everything fresh, especially if you're plating ahead of time.
SERVE WARM OR ROOM TEMP
If the chicken and vegetables are coming straight off the heat, this salad is wonderful served warm. It also holds up well at room temperature, which makes it great for lingering dinners or serving in stages.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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