Crisp and refreshing, this delicate, monochromatic salad is simply delightful. Serve as part of a salad course, in small cups as an appetizer, or as a salsa over mild white fish such as tilapia.
- Prep Time
- 1 ripe honeydew
- 1 English cucumber
- Lemon juice
- Mild oil
- Salt and pepper
- Fresh mint Feta cheese (optional)
1. Start with one ripe honey-dew melon and a firm English cucumber (or four small Persian cucumbers). Dice both into equal-sized cubes and mix.
2. Dress lightly with a mild oil, fresh lemon juice, salt, pepper, and plenty of thinly sliced mint, all to taste.
3. If serving with a dairy meal, add some crumbled feta just before serving, and cut down a bit on the salt to make up for the salty cheese.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW