Peanut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is pure summer in a bowl — juicy figs, cool honeydew, and crisp cucumber all tossed together in a way that feels effortlessly elegant. The dressing is a quick whisk of apple cider vinegar, honey, olive oil, and a hint of ground ginger, and it ties everything together with a bright, lightly sweet tang. Torn fresh mint and basil take it somewhere really special, adding an herby lift that makes each bite feel a little more alive. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost syrupy and deeply flavorful. Every single ingredient here is naturally free from peanuts, so there's no label-scanning or substitution stress — just beautiful produce doing its thing. Finish with a pinch of flaky sea salt right before serving and the whole dish comes together in a way that looks far more impressive than the effort involved.
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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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