Wheat Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs don't show up in salads nearly enough, and this one is a reminder of just how stunning they can be. Jammy, sweet quartered figs land on a bed of peppery arugula alongside torn basil, mint, parsley, and fresh thyme — it's an herb garden in a bowl, in the best possible way. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of turmeric and ginger, and just enough honey to balance the bite of the greens. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or second-guessing required. It comes together in minutes with nothing more than a whisk and a large bowl, making it an effortless choice for a light lunch, an elegant starter, or a side dish that genuinely impresses. The flaky sea salt finish at the end is a small detail that makes a big difference — don't skip it.
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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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