Cucumber-Honedew Salad with Feta

Club Recipes

By
@Greatchoices

This recipe was prepared by Gail Waldron at our June 2013 meeting.

Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min

Ingredients

2 Tbsp
lemon juice
1/4 c
extra-virgin olive oil
1 tsp
honey
1/4 tsp
salt
1/8 tsp
ground black pepper
1/4 tsp
poppy seed (optional)
1 medium
honeydew melson, seeded and cubed (5 cups)
1
cucumber, unpeeled and cubed (2 cups)
1/3 c
finely chopped red onion, briefly rinsed and patted dry
3 Tbsp
chopped fresh dill
4 oz
feta cheese, crumbled (1 cup)

Step-By-Step

1In 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. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
2Make ahead: Cover; chill up to 8 hours. Let stand 20 minutes before serving
3"Rinsing onions tames their raw taste. Serve this salad as is or over a bed of arugula.

About this Recipe

Course/Dish: Other Salads