This salad is a stunning celebration of late-summer produce, layering jammy figs and juicy peaches 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, ginger, and turmeric creates a bright, golden dressing with just enough warmth to complement the sweetness of the fruit. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. The flaky sea salt finish is a small touch that makes a big difference, drawing out the flavor of the figs and stone fruit in the best possible way. It comes together in minutes and looks like something you'd order at a farm-to-table restaurant, which makes it perfect for entertaining or an elevated weeknight dinner. Serve it immediately so the arugula stays crisp and the fruit holds its gorgeous shape against the dressed greens.
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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.
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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