Eggless Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to cook with, and this salad lets them shine exactly as they are. Baby arugula brings a peppery bite, while torn basil, mint, parsley, and fresh thyme layer in an herbal complexity that makes every forkful feel a little unexpected. The apple cider vinaigrette is whisked together with raw honey, turmeric, and ginger — bright, lightly sweet, and just bold enough to stand up to the richness of the figs. Because the dressing is built entirely from pantry staples and olive oil, there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought bottle. This is the kind of salad that works beautifully as a starter for a dinner party or as a light lunch on its own, and it comes together in minutes with zero cooking required. Finish it with a pinch of flaky sea salt right before serving and watch it disappear.
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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.
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