Barley Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — jewel-toned magenta radish rounds fanned over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel a little luxurious. The watermelon radish is the real star here; sliced paper-thin on a mandoline, it turns almost translucent at the edges and reveals that gorgeous fuchsia interior that makes the whole platter look like it belongs in a magazine. The apple cider vinaigrette comes together in minutes — just honey, ground ginger, sea salt, and olive oil whisked into something tangy, lightly sweet, and perfectly balanced against the bitter greens and rich figs. Because every single component is a whole, unprocessed ingredient, there's no need to scan labels for hidden grain derivatives or worry about unexpected additives sneaking into your dressing. It's the kind of dish that feels fancy enough for a dinner party but is genuinely simple to pull off on a weeknight. Finish with a scatter of fresh chives if you have them — it adds a subtle oniony note that ties everything together beautifully.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium watermelon radishes, trimmed
- 8 fresh figs, stemmed and quartered
- 4 cups baby arugula
- ¼ cup fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes into rounds about 1/16-inch thick, thin enough to be translucent at the edges and show their magenta interior.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, ground ginger, and sea salt until the honey dissolves. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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