Nitrate & Nitrite Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs have a fleeting season, and this salad is one of the best reasons to grab them the moment they appear at the market. Quartered and scattered over a bed of peppery arugula, they bring a jammy sweetness that plays beautifully against torn basil, mint, parsley, and fresh thyme — a genuinely fragrant handful of herbs that makes every bite feel alive. The apple cider vinegar dressing comes together in minutes: a whisk of honey, turmeric, and ginger emulsified with good olive oil into something bright, golden, and just a little warming. Every single ingredient here is whole and unprocessed, which means no hidden preservatives or cured-meat concerns that can sneak into dressed salads at restaurants or from bottled dressings at the store. The scallion greens add a mild oniony lift without overpowering the delicate fruit, and a final pinch of flaky sea salt ties everything together with a satisfying crunch. It's the kind of dish that looks effortlessly impressive on the table and tastes even better than it looks.
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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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