Cucumber-Honedew Salad with Feta

Club Recipes


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

★★★★★ 1 vote
20 Min


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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)
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


  • 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.

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About Cucumber-Honedew Salad with Feta

Course/Dish: Other Salads

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