Wheat 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, fresh mint, and torn basil in a way that feels almost too pretty to eat. The dressing is a simple whisked blend of apple cider vinegar, honey, olive oil, and a hint of ground ginger, and it ties every element together with a bright, lightly tangy finish. Every single ingredient here is naturally free from wheat, so there's no substituting or label-scanning required — just fresh produce and pantry staples doing exactly what they're supposed to do. Letting the salad rest for a few minutes before serving is a small step that makes a real difference, coaxing out the fruit's natural juices and letting the ginger-kissed dressing sink in. That final pinch of flaky sea salt over the top is the kind of finishing touch that makes guests think you've been cooking for years. It works beautifully as a light starter, a side alongside grilled proteins, or honestly just a bowl you eat standing at the kitchen counter because you can't wait any longer.
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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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