Rice Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herby — juicy figs and honeydew melon tumbling together with crisp cucumber slices, all tied together by a bright apple cider vinegar dressing. The dressing itself is dead simple: a quick whisk of olive oil, honey, vinegar, and a touch of ground ginger that adds just enough warmth to keep things interesting. Torn fresh mint and basil go in right before tossing, so every bite carries that fragrant, garden-fresh punch. A short rest at room temperature lets the fruit relax and release its natural juices, turning the dressing into something almost syrupy and deeply flavorful. The whole thing is naturally free of grains and starches — no fillers, no thickeners, just real produce doing all the heavy lifting. A final pinch of flaky sea salt over the top makes the sweetness pop in the best possible way. 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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