Wheat Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance — juicy figs, sun-ripened peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a warm, golden depth from ground ginger and turmeric, balanced by a touch of honey and bright vinegar. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-checking required — just fresh, whole foods doing exactly what they do best. Torn mint and basil scattered through the greens add an herby freshness that makes this feel far more special than the effort involved. The trick to getting it right is building the dressing first, coating the greens before layering the fruit on top, so the delicate figs and peaches stay gorgeous rather than getting bruised from tossing. A pinch of flaky sea salt at the end pulls the sweet and savory notes into sharp, satisfying focus. Serve it immediately and watch it disappear.
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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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