cucumber-honedew salad with feta
(1 rating)
This recipe was prepared by Gail Waldron at our June 2013 meeting.
(1 rating)
prep time
20 Min
Ingredients For cucumber-honedew salad with feta
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2 Tbsplemon juice
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1/4 cextra-virgin olive oil
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1 tsphoney
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1/4 tspsalt
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1/8 tspground black pepper
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1/4 tsppoppy seed (optional)
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1 mdhoneydew melson, seeded and cubed (5 cups)
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1cucumber, unpeeled and cubed (2 cups)
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1/3 cfinely chopped red onion, briefly rinsed and patted dry
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3 Tbspchopped fresh dill
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4 ozfeta cheese, crumbled (1 cup)
How To Make cucumber-honedew salad with feta
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1In 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. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
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2Make ahead: Cover; chill up to 8 hours. Let stand 20 minutes before serving
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3"Rinsing onions tames their raw taste. Serve this salad as is or over a bed of arugula.
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