Nitrate & Nitrite Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce — jammy figs, sun-ripened peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a bright, tangy kick that's warmed up by ground ginger and turmeric, making it feel a little more complex than your average toss-and-go dressing. Every single ingredient here is naturally free of added nitrates and nitrites, so there's no label-scanning or second-guessing — just fresh, whole foods from start to finish. The torn mint and basil are what really elevate this from a simple fruit salad into something that feels genuinely restaurant-worthy. A pinch of flaky sea salt over the fruit at the end is a small step that makes a surprisingly big difference, drawing out the sweetness of the figs and peaches beautifully. It comes together in just a few minutes and is best served right away while the greens are still lively and the fruit is fresh.
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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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