Capsaicin Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — jewel-toned figs and sun-ripened peaches piled over peppery arugula with torn mint and basil running through every bite. The apple cider vinaigrette ties it all together with a gentle tang, a touch of honey sweetness, and warm notes of ginger and turmeric that feel sophisticated without being fussy. For anyone navigating capsaicin sensitivity, salads can be a minefield of hidden chili flakes, spiced dressings, or peppery add-ins — this one sidesteps all of that entirely while still delivering real depth of flavor. Every ingredient here is naturally free of capsaicin, so you can dig in without scanning labels or asking awkward questions at the table. The trick to pulling it off is building the dressing first, letting the honey fully dissolve before streaming in the olive oil so you get that lightly emulsified, glossy finish. Dress the greens first, then layer the fruit on top and finish with flaky sea salt — it keeps the figs and peaches looking gorgeous and prevents them from bruising in the toss. This is the kind of salad 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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