Mediterranean Diet Friendly 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 bright, tangy lift, warmed by ground ginger and turmeric for a dressing that feels anything but ordinary. Fresh mint and basil add an herby fragrance that makes every bite feel alive, while a pinch of flaky sea salt at the finish pulls the whole thing into focus. It's exactly the kind of dish that thrives on this way of eating — extra-virgin olive oil, seasonal fruit, and loads of fresh greens with no processed ingredients in sight. The honey-emulsified dressing comes together in minutes with just a whisk and a bowl, so there's no fuss standing between you and something genuinely beautiful on the table. Serve it immediately so the arugula stays crisp and the fruit holds its shape against the vinaigrette.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!