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Greek Cucumber, Honeydew & Feta Salad

Here's how you make Greek Cucumber, Honeydew & Feta Salad
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  • Servings: 5
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • Lemon zest, finely grated (from about 1 small lemon)
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/8 teaspoon salt
  • 2 to 4 tablespoons oil (extra-virgin olive oil)
  • 2 pounds honeydew melon (about 1/2 medium melon, large diced
  • 3 large pickling cucumbers
  • 1 tablespoon fresh mint leaves, finely chopped
  • 4 ounces feta cheese, crumbled (about 1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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