Melon and Cucumber Salad with Feta, Black Pepper, and Mint Recipe
Adapted from "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes" by Deborah Madison
Makes:4 to 6 servings
While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon-and–olive oil dressing has lots of black pepper to temper the melon’s sweetness. Pair this salad with grilled meats or toss it into the picnic basket next to a couple of Ham and Camembert Baguette Sandwiches.
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoonkosher salt
2 tablespoonsolive oil
2 poundshoneydew melon (about 1/2 medium melon), large dice
12 ounces pickling cucumbers, such as Kirby (about 3 medium), medium dice
1 tablespoon finely chopped fresh mint leaves
4 ouncesfeta cheese, crumbled (about 1 cup)
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.
Add the melon, cucumber, and mint and toss to combine. Place the bowl in the refrigerator and chill until the flavors meld, at least 1 hour and up to 2 hours.
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.