Sesame Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs have a fleeting season, and this salad is one of the best ways to make the most of them while they last. Quartered and scattered over a bed of peppery arugula, they bring a jammy sweetness that plays beautifully against the bright, herb-forward greens. Torn basil, mint, parsley, and fresh thyme all come together in the bowl, giving every forkful a garden-fresh complexity that feels anything but ordinary. The apple cider vinaigrette is whisked together with raw honey, turmeric, and a hint of ginger — simple pantry staples that emulsify into something genuinely special. For anyone navigating sesame sensitivities, this kind of recipe is a breath of fresh air: every ingredient is straightforward, there are no hidden pastes or oils to second-guess, and the whole thing comes together in one bowl with zero stress. Finish it with a pinch of flaky sea salt right before serving and it looks as stunning as it tastes.
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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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