Cucumber-Honeydew Salad with Feta
Ingredients
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2 tablespoons lemon juice
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1/4 cup extra-virgin olive oil
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1 teaspoon honey
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/4 teaspoon poppy seed (optional)
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1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
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1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
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1/3 cup finely chopped red onion, briefly rinsed
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3 tablespoons chopped fresh dill weed
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4 ounces feta cheese, crumbled (1 cup)
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. Just before serving top with feta.
- Cover; chill up to 8 hours. Let stand 20 minutes before serving. Serve as is or over a bed of watercress or arugula.
Makes 10 servings
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