Black Pepper Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
Sweet figs, cool honeydew, and crisp cucumber come together in a salad that feels like summer in a bowl. The torn fresh mint and basil add a herby brightness that makes every bite feel a little unexpected and a lot refreshing. The dressing is a simple shake-together situation — apple cider vinegar, honey, olive oil, and a whisper of ground ginger — and it ties all those flavors into something genuinely cohesive. Avoiding black pepper doesn't mean sacrificing depth here; the ginger brings just enough warmth without any of the sharpness that can sneak into so many dressings. Letting the salad rest for a few minutes before serving is a small step that makes a real difference, coaxing out the natural juices of the fruit and letting everything meld together beautifully. A final pinch of flaky sea salt over the top is the finishing touch that makes the sweetness pop. This one is equally at home as a light lunch, a brunch side, or a stunning starter at a dinner party.
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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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