Cinnamon Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herbaceous — juicy figs and honeydew melon tumbling together with crisp cucumber slices and handfuls of fresh mint and basil. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a touch of ground ginger, which brings a gentle warmth without any of the spice blends that so often sneak unwanted ingredients onto the plate. Every component here is naturally free of cinnamon, so there's no label-reading anxiety or ingredient substitutions required — just clean, vibrant produce doing all the heavy lifting. A short rest at room temperature lets the fruit release its juices and meld with the dressing, turning the whole bowl into something that tastes far more intentional than the effort involved. A final pinch of flaky sea salt over the top pulls everything into focus and makes the sweetness of the melon and figs absolutely sing. It works beautifully as a light lunch, a refreshing starter, or a show-stopping side at a summer gathering.
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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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