Sesame Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on 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 honey, ginger, and turmeric with olive oil creates a dressing that's bright, slightly warm, and just a little golden. Many store-bought dressings and salad kits sneak in tahini or sesame oil for depth, so making your own from scratch is the smartest move here, and honestly it takes about two minutes. Every ingredient in this bowl is naturally free of sesame without any substitutions or compromises, which means the flavors speak entirely for themselves. The finishing touch of flaky sea salt over the fruit is one of those small details that makes the whole dish feel restaurant-worthy. Serve it immediately while the greens are still lightly dressed and the fruit is at peak ripeness — it's the kind of salad that disappears fast.
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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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