Lactose Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance, layering jammy quartered figs and silky peach slices over a bed of peppery arugula with fresh mint and basil torn right over the top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, olive oil, ground ginger, and turmeric creates a dressing that's bright, subtly warm, and just complex enough to feel special. Every single component here is naturally free of dairy, so there's no swapping, substituting, or second-guessing required. Stone fruit salads can sometimes lean on cheese for richness, but the combination of sweet figs, fragrant herbs, and that emulsified dressing means you won't miss a thing. A pinch of flaky sea salt over the finished bowl pulls all the flavors into sharp focus and makes the fruit taste even more intensely like itself. It comes together in minutes and looks stunning on the table, which makes it equally at home as a weeknight side or the centerpiece of a casual dinner party 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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