Minted Cucumber Melon Salad

A bright and refreshing mix of melon, cucumber, mint, and feta tossed in a zesty lemon-honey dressing—perfect for summer picnics or light lunches.

Total Time:

Yield:

12 servings

2 tablespoons fresh lemon juice

1 teaspoon honey

¼ teaspoon salt

⅛ teaspoon ground black pepper

¼ cup extra-virgin olive oil

3 cups honeydew melon balls or chunks

3 cups watermelon balls or chunks

½ medium red onion, thinly sliced

20 fresh mint leaves

1 seedless cucumber

1 cup crumbled feta cheese (4 ounces)

Lemon wedges, for garnish

For dressing, in a small bowl whisk together lemon juice, honey, salt and pepper. Whisk in oil in a slow, steady stream until incorporated. Set aside.
In a large bowl, toss together melon, red onion and mint. Using a vegetable peeler, peel ribbons of cucumber over melon mixture. Add dressing; toss to combine. Cover and chill for up to 8 hours. Just before serving, top with feta cheese. If desired, garnish with lemon wedges.

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