We love Eva Kosmas Flores’ style in the kitchen and on the page, which is why we’re so excited about her second collection of recipes. Inspired by her Greek heritage and the rich bounty of produce in America’s Pacific Northwest region, First We Eat is an homage to her roots in every way imaginable. Join a CSA or hit the farmers market hard, because it’s fig, prosciutto and spinach salad time!

I love this salad because it basically involves taking all the delicious fresh fruits of summer and combining them in a catchall salad with some bitter spinach, rich prosciutto, aged goat cheese, and an insanely vibrant and refreshing preserved lemon vinaigrette. You can feel free to swap out some of the berries, depending on what you have around, but I definitely recommend keeping the fresh figs as a part of the dish, since they pair so well with the prosciutto. Besides, what’s an all-encompassing summer salad without fresh figs?

Reprinted with permission from First We Eat