Who says salads have to be all about leafy greens? Cucumber slices and honeydew melon star in this potluck-worthy dish, while red onions and dill are delicious supporting players. Melons are in abundance at the Market from our farm stand vendors. Shop the Market for your oil and honey. And, don’t forget the feta from The Cheese People.
Tip: Rinsing the chopped onion tames its sharp, raw taste in this refreshing salad. Serve as is or over a bed of watercress or arugula.
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
1 teaspoon honey
¼ teaspoon salt
⅛ 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)
⅓ cup finely chopped red onion, briefly rinsed
3 tablespoons chopped fresh dill weed
4 ounces feta cheese, crumbled (1 cup)
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.
Recipe courtesy of Better Home & Gardens