Soy Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is pure summer on a plate — juicy figs, cool honeydew, and crisp cucumber all tossed together in a way that feels effortlessly elegant. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a hint of ground ginger, and it ties everything together with a bright, lightly tangy sweetness. Torn fresh mint and basil take it from good to genuinely memorable, adding an herby lift that makes each bite feel alive. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost like a light, fragrant syrup at the bottom of the bowl. Every ingredient here is naturally free from soy — no hidden sauces, no processed condiments, nothing to second-guess on a label. It finishes with a pinch of flaky sea salt that sharpens all the sweetness and makes the whole thing pop. Serve it as a starter, a light side, 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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