Barley Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance — juicy figs, ripe peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a warm, golden depth from ground ginger and turmeric, balanced by a touch of honey and bright acidity. Fresh mint and basil add an herby lift that makes each bite feel a little unexpected in the best way. Every ingredient here is naturally free from grains, so there's no need to scrutinize labels or swap anything out — it just works as written. A pinch of flaky sea salt over the finished salad is a small move that makes a big difference, drawing out the sweetness of the fruit. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape. It's the kind of dish that looks like you spent way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 2 ripe peaches or nectarines, pitted and sliced
- 5 oz arugula (about 5 lightly packed cups)
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.
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