MSG Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce has never looked this good piled onto a plate. Juicy figs and ripe peaches fan out over a bed of peppery arugula, with torn mint and basil adding a fresh, almost floral lift that makes every bite feel a little special. The apple cider vinaigrette comes together in minutes — just a whisk of vinegar, honey, ginger, and turmeric with good olive oil — and it ties all that sweet, fragrant fruit together beautifully. Because every single ingredient here is whole and unprocessed, there's no need to squint at labels hunting for hidden additives or flavor enhancers that sneak into bottled dressings. This is exactly the kind of clean, vibrant cooking that proves simple food can also be genuinely impressive. A pinch of flaky sea salt over the top at the end is the finishing touch that pulls everything into focus — don't skip it.
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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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