Cucumber Honeydew Salad with Feta

Directions:

In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Cover; chill up to 8 hours. Let stand 20 minutes before serving. Just before serving, top with feta.

Ingredients:

  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon poppy seed (optional)
  • 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5
  • cups)
  • 1 cucumber (12 oz.), unpeeled, and cubed (2 cups)
  • 1/3 cup finely chopped red onion, briefly rinsed
  • 3 tablespoons chopped fresh dill weed
  • 4 ounces feta cheese, crumbled (1 cup)
Print Friendly, PDF & Email