Mediterranean Diet Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Fresh figs, shaved fennel, and juicy orange segments make this salad feel like something you'd order at a sun-drenched bistro — but it comes together in your own kitchen with minimal fuss. The apple cider vinaigrette is quietly brilliant: a touch of raw honey, turmeric, and ginger whisked into extra-virgin olive oil creates a dressing that's bright, lightly spiced, and just complex enough to tie every element together. Peppery arugula and torn fresh mint add layers of flavor that keep each bite interesting from start to finish. This is exactly the kind of produce-forward, olive oil-based dish that makes eating well feel genuinely effortless rather than like a compromise. Supreming the oranges directly over the bowl means none of that sweet citrus juice goes to waste — it mingles with the vinaigrette and becomes part of the dressing itself. A final pinch of flaky sea salt over the top is a small step that makes a noticeable difference, lifting the sweetness of the figs and the anise notes of the fennel. Serve it as a stunning starter or a light main alongside crusty bread, and don't be surprised when everyone asks for the recipe.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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