Black Pepper Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a stunning celebration of late-summer produce, layering jammy figs and juicy peaches over a bed of peppery arugula with fresh mint and basil torn right over the top. The apple cider vinaigrette pulls everything together beautifully — a bright, tangy blend of honey, ginger, and turmeric that emulsifies into something silky and complex without a single crack of black pepper in sight. For anyone who needs to avoid that spice due to sensitivity or intolerance, this dressing proves you don't need it to build serious depth and warmth. The turmeric and ginger do all the heavy lifting, adding earthy, aromatic notes that feel bold and intentional rather than like a substitution. Thinly sliced red onion adds a little sharpness, while the flaky sea salt finish makes every bite pop. It comes together in minutes and looks absolutely gorgeous on the table — the kind of dish that makes people ask for the recipe before they've even sat down.
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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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