Greek Cucumber, Honeydew & Feta Salad

15m
Prep Time
0m
Cook Time
15m
Ready In


"I made this to take to a summer BBQ party a while back (pretty much making four times the amounts listed) it was a huge hit, so I`m posting it here for everyone to make and enjoy also! All amounts may be adjusted to taste. Adapted from "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom"

Original is 5 servings

Nutritional

  • Serving Size: 1 (265.3 g)
  • Calories 830.6
  • Total Fat - 12 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 15.9 mg
  • Sodium - 290.5 mg
  • Total Carbohydrate - 187.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 186.5 g
  • Protein - 8.4 g
  • Calcium - 272.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Peel the cucumbers then slice in half. Using a large or small spoon scrape out the middle soft part with the seeds, then slice cucumbers. Using paper towels pat the slices dry (do not have to dry completely, just enough to remove any top moisture). Dice the cucumbers.

Step 2

Place the lemon zest and juice, measured pepper, and salt in a large bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.

Step 3

Add the melon, cucumber, and mint and toss to combine.

Step 4

Place the bowl in the refrigerator and chill until the flavors meld, at least 2 hours.

Step 5

Using a slotted spoon, transfer the salad to a serving platter, leaving any liquid in the bowl behind. Top with the feta and season with more pepper.

Tips


No special items needed.

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