BHA & BHT Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
Sweet, juicy figs meet cool honeydew and crisp cucumber in a salad that feels like summer in a bowl. A quick whisk of apple cider vinegar, honey, olive oil, and a touch of ground ginger pulls everything together into a bright, lightly tangy dressing that lets the fresh produce shine. Torn mint and basil add an herby lift that makes every bite feel a little more special. Avoiding BHA and BHT can be trickier than it sounds since those preservatives sneak into packaged dressings and processed condiments constantly — making your own from scratch with whole, recognizable ingredients is the cleanest way around that. A short rest at room temperature lets the figs and melon release their natural juices, deepening the flavor without any additives doing the work for you. A final pinch of flaky sea salt over the top is the finishing touch that ties the sweet and savory notes together beautifully. This one is equally at home as a light lunch, a stunning starter, or a refreshing side alongside grilled proteins.
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Learn more →Ingredients
4 servings
For the dressing
- 1 tbsp apple cider vinegar
- 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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