Dairy Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herby — ripe figs and honeydew bring natural sweetness, while crisp cucumber slices keep every bite refreshing. The dressing is a simple whisked blend of apple cider vinegar, honey, olive oil, and a touch of ground ginger, and it ties everything together with a bright, lightly spiced tang. Torn fresh mint and basil scattered throughout make the whole bowl smell incredible before you even take a bite. Letting it rest for ten minutes before serving is a small step that makes a big difference — the fruit softens slightly and releases its juices, turning the dressing into something even more luscious. A final pinch of flaky sea salt over the top is the kind of finishing touch that makes people think you really know what you're doing. Every ingredient here is naturally free of dairy, so there's nothing to swap or substitute — just beautiful produce and pantry staples doing all the work. It's the kind of dish that looks impressive on a platter but comes together with almost no effort at all.
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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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