Artificial Food Coloring Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

Total time25 min

Prep time15 min

Cook time0 min

Artificial Food Coloring Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

This salad is a stunning collision of sweet, cool, and herby — ripe figs and honeydew bring natural sugar and soft texture, while English cucumber adds a crisp, refreshing contrast that keeps every bite lively. The dressing is just five pantry staples whisked together: apple cider vinegar, honey, olive oil, sea salt, and a touch of ground ginger that quietly ties everything together. Every single ingredient here is whole and unprocessed, so you can serve this with total confidence that no synthetic dyes or artificial additives are sneaking onto the plate. That matters more than you might think with store-bought dressings and pre-cut fruit blends, which can carry colorants you'd never expect. Torn fresh mint and basil lift the whole dish into something that feels almost fancy, but the prep is genuinely simple. A short rest before serving lets the fruit release its juices and mingle with the dressing, turning the bottom of the bowl into something you'll want to spoon up. Finish with a pinch of flaky sea salt and it's ready to steal the show at any table.

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Ingredients

4 servings

For the dressing

1 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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1 tbsp honey
2 tbsp extra-virgin olive oil
¼ tsp fine sea salt
¼ tsp ground ginger

For the salad

8 fresh figs, stemmed and quartered
3 cups honeydew melon, cut into 1-inch cubes
1 english cucumber, halved lengthwise and sliced into half-moons
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn

For serving

flaky sea salt, to taste

Instructions

1
In a small bowl, whisk together the apple cider vinegar, honey, olive oil, fine sea salt, and ground ginger until the honey is fully dissolved and the dressing is smooth and slightly emulsified.
2
Combine the quartered figs, honeydew cubes, and cucumber half-moons in a large mixing bowl.

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