Hazelnut 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, all tied up in a bright apple cider vinegar dressing. The dressing itself is deceptively simple: a quick whisk of honey, olive oil, vinegar, and a touch of ground ginger that brings just enough warmth to make the fruit flavors pop. Torn fresh mint and basil add a garden-fresh lift that makes the whole bowl feel alive. A short rest at room temperature lets the fruit release its natural juices, turning the dressing into something almost syrupy and deeply fragrant. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just beautiful produce doing its thing. Finish it with a pinch of flaky sea salt right before serving and watch it disappear fast.
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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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