Chicken Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is the kind of thing that looks like it came from a fancy restaurant but comes together with almost no effort at all. Sweet figs and honeydew melon pair beautifully with cool cucumber slices, and the torn mint and basil add a fresh, herby lift that makes every bite feel alive. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a hint of ground ginger — bright, lightly tangy, and just sweet enough to let the fruit shine without overpowering it. Letting the salad rest for a few minutes before serving is a small step that makes a real difference, coaxing out the natural juices and pulling all the flavors together. A final pinch of flaky sea salt over the top adds just the right contrast to the sweetness of the melon and figs. It's an effortless, produce-forward dish that works as a starter, a side, or even a light lunch on a warm day.
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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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