This vibrant summer salad brings together crisp cucumbers, sweet honeydew, and salty feta in a combination that’s cooling, bright, and wonderfully balanced. Fresh mint adds a herbal lift, while a lemon–black pepper dressing keeps the flavors clean and savory. It’s a simple dish that feels elegant enough for entertaining yet easy enough for weeknight meals. Perfect alongside grilled meats, tucked into a picnic basket, or served as a refreshing starter on warm evenings.
INGREDIENTS:
1 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/8 teaspoon kosher salt
2 tablespoons olive oil
2 pounds honeydew melon (about 1/2 medium melon), cut into large dice
12 ounces pickling cucumbers (such as Kirby), cut into medium dice
1 ablespoon finely chopped fresh mint
4 ounces feta cheese, crumbled (about 1 cup)
METHOD:
In a large mixing bowl, whisk together the lemon zest, lemon juice, black pepper, and salt. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
Add the diced melon, cucumbers, and chopped mint to the bowl. Toss gently to coat.
Refrigerate for 1 to 2 hours to allow the flavors to meld and the salad to chill thoroughly.
Use a slotted spoon to transfer the salad to a serving platter, leaving excess liquid behind. Sprinkle with crumbled feta and finish with an extra grind of black pepper.
SERVING SUGGESTIONS:
- Pair with grilled chicken, lamb kebabs, or fish.
- Spoon over a bed of peppery arugula for a light lunch.
- Serve as part of a mezze-style spread with hummus, olives, and warm flatbread.
- Add to picnic menus alongside sandwiches or chilled pasta salads.
YIELD: 4 to 6 servings
SOURCE: Adapted from recipe in Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, by Deborah Madison
