Our lovely first figs made into a salad with olives and cantaloupe, tossed with balsamic vinaigrette.
Sweet and salty, deep brownish black and pink tones, the fig & olive play well together. I would guess they've been paired up in dishes for eons.
K. grilled chicken & corn, I made spinach pasta & a green salad
for a summer feast. With sweet tea, of course.