Tree Nut 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 and handfuls of torn fresh mint and basil. The dressing is deceptively simple: apple cider vinegar, honey, olive oil, and a whisper of ground ginger that ties everything together with a subtle warmth. Everything gets tossed and then left to rest for ten minutes, which is the secret move — the fruit softens just slightly and releases its juices into the dressing, creating a light, fragrant pool at the bottom of the bowl. A final pinch of flaky sea salt over the top makes the flavors pop in the best possible way. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — just fresh produce and pantry staples doing their thing. It works beautifully as a starter, a light lunch, or a side dish alongside grilled proteins on a warm evening.
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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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