Citric Acid Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, and pairing them with a cloud of peppery arugula and a generous handful of torn basil, mint, parsley, and thyme makes for a salad that looks like it came straight from a farmers' market spread. The vinaigrette is the real secret here — apple cider vinegar stands in as the acidifying agent, giving you that bright, tangy lift without relying on citric acid, which hides in far more store-bought dressings than most people realize. A touch of raw honey softens the vinegar's edge, while ground turmeric and ginger add a warm, golden depth that ties everything together beautifully. Whisking the olive oil in slowly creates a lightly emulsified dressing that clings to every leaf rather than pooling at the bottom of the bowl. The figs bring a jammy, honeyed sweetness that plays off the herby bitterness of the arugula in the best possible way. It's the kind of dish that feels effortlessly elegant, whether you're serving it as a starter for guests or just treating yourself to something genuinely special on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!