Chestnut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is the kind of thing that looks like it took serious effort but comes together with almost no work at all. Juicy figs and cool honeydew melon pair beautifully with crisp cucumber, and the torn fresh mint and basil make every bite feel bright and a little unexpected. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a touch of ground ginger — tangy, lightly sweet, and just complex enough to tie everything together. Letting the salad rest for a few minutes before serving is a small step that makes a real difference, coaxing out the natural juices from the fruit and letting the flavors bloom. A final pinch of flaky sea salt over the top pulls it all into focus. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just fresh produce and pantry staples doing exactly what they're supposed to do. It's an ideal starter, a light lunch, or a stunning side for a warm-weather spread.
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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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