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 Feta
Photo: Andy Lyons
Prep Time:
20 mins
Chill Time:
8 hrs
Total Time:
8 hrs 20 mins
8 cups


  • 2 tablespoon lemon juice

  • ¼ cup extra-virgin olive oil

  • 1 teaspoon honey

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • ¼ 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)

  • cup finely chopped red onion, briefly rinsed

  • 3 tablespoon chopped fresh dill weed

  • 4 ounce feta cheese, crumbled (1 cup)


  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.


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

Nutrition Facts (per serving)

118 Calories
8g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 118
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 202mg 9%
Total Carbohydrate 11g 4%
Total Sugars 9g
Protein 2g
Vitamin C 18.2mg 91%
Calcium 67mg 5%
Iron 0.3mg 2%
Potassium 252mg 5%
Folate, total 23.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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