Cucumber-Honedew Salad with Feta

Club Recipes


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


★★★★★ 1 vote

20 Min


  • 2 Tbsp
    lemon juice
  • 1/4 c
    extra-virgin olive oil
  • 1 tsp
  • 1/4 tsp
  • 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)

How to Make Cucumber-Honedew Salad with Feta


  1. 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. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
  2. Make 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.

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About Cucumber-Honedew Salad with Feta

Course/Dish: Other Salads

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