Cucumber-Honeydew Salad with Feta

Rinsing the chopped onion tames its sharp, raw taste in this refreshing salad. Serve as is or over a bed of watercress or arugula.

Cucumber-Honeydew Salad with Feta Enlarge Image
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54 users rated this recipe an average rating of 4.5
Makes:
10 servings
Serving Size:
3/4 cup serving
Yields:
8 cups
Prep:
20 mins
Chill:
8 hrs Up to (optional)
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Cucumber-Honeydew Salad with Feta

Ingredients
2
tablespoons lemon juice
1/4
cup extra-virgin olive oil
1
teaspoon honey
1/4
teaspoon salt
1/8
teaspoon ground black pepper
1/4
teaspoon poppy seed (optional)
1
medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
1
cucumber (12 oz.), unpeeled, and cubes (2 cups)
1/3
cup finely chopped red onion, briefly rinsed
3
tablespoons chopped fresh dill weed
4
ounces feta cheese, crumbled (1 cup)

Directions

  1. In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.

From the Test Kitchen

Cover; chill up to 8 hours. Let stand 20 minutes before serving.

Nutrition Facts

(Cucumber-Honeydew Salad with Feta)
    Per serving:
  • 118 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 10 mg chol.,
  • 202 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Fruit Salad Recipes, Salad Recipes
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