Honeydew and Cucumber Salad with Feta
A fresh, slightly sweet melon and cucumber salad with the lovely contrast of tangy and salty feta cheese.
Ingredients
- 4 tbsp fresh lemon juice
- 1/2 cup EV olive oil
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 medium honeydew melon seeded and cut into bite-size cubes (I use a melon baller)
- 1 English cucumber (or 5 mini Persian cucumbers) chopped into bite-size pieces
- 1/3 cup finely sliced red onion
- 3 tbsp mint chopped, can also combine with chopped parsley
- 1 cup feta cheese crumbled
- 1 1/2 cups lacinato (black) kale, shredded, see Notes below)
Instructions
-
In a medium bowl or jar, add lemon juice, olive oil, honey, salt, and pepper. Whisk or shake until dressing is combined.
This makes approx 3/4 cup, more than you will need. Store in the fridge for more salads during the week.
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In a large bowl, add honeydew melon, cucumber, onion, and mint. Toss to combine. Drizzle dressing over the salad and stir.
Scatter the kale or other greens of choice (see below) and then add the melon mixture on top.
Top with feta and serve.
Do not overdress the salad. You can always add more dressing afterwards.
Recipe Notes
The original recipe states that it feeds 8, but I find that as a summer dinner, it is not truly a side, but most of the meal. Therefore I am saying it feeds 6. It really depends on how you are serving it.
Feel free to use micro greens, frisée or even a combo of all the greens, as well as the kale mentioned above.
I was able to take the leftovers of this salad including the kale and store it in the fridge overnight. It was totally fresh and amazing! Not wilty in the slightest!