Caffeine Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering jammy figs and juicy peaches over a bed of peppery arugula with fresh mint and basil woven throughout. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, slightly warm dressing that complements the sweetness of the fruit without overpowering it. Every ingredient here is naturally free of stimulants, so there's no label-checking or ingredient-swapping required — just whole, vibrant food at its best. The torn herbs are what really elevate this from a simple fruit salad to something that feels genuinely special, adding aromatic depth to every bite. A pinch of flaky sea salt over the finished dish pulls all the flavors into sharp focus. It comes together in minutes and looks stunning on the table, making it equally at home as a weeknight side or the centerpiece of a weekend brunch spread.
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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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