Pistachio Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herbaceous — ripe figs and honeydew melon tumbling together with crisp cucumber, all tied up in a bright apple cider vinegar dressing. The dressing itself is dead simple: a quick whisk of honey, olive oil, vinegar, and a hint of ground ginger that adds just enough warmth to keep things interesting. Torn fresh mint and basil bring a garden-fresh lift that makes every bite feel effortless and a little fancy at the same time. One of the best parts is the ten-minute rest before serving — 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 pulls the whole thing together in the best way. It's the kind of dish that looks like you spent way more time on it than you actually did, and it's naturally free from any tree nut concerns since every ingredient is straightforwardly whole and fresh. Serve it as a light starter, a side at a summer cookout, or honestly just eat it straight from the bowl.
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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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