Melon and Cucumber Salad with Feta, Black Pepper, and Mint

Adapted from "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes" by Deborah Madison Saved 0 Save to profile 0 Difficulty: Easy | Total Time: 15 mins, plus 1 hr chilling time | Makes: 4 to 6 servings While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon-and–olive oil dressing has lots of black pepper to temper the melon's sweetness. Pair this salad with grilled meats or toss it into the picnic basket next to a couple of Ham and Camembert Baguette Sandwiches. 1 teaspoon finely grated lemon zest (from about 1 medium lemon) 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon freshly ground black pepper, plus more as needed 1/8 teaspoon kosher salt 2 tablespoons olive oil 2 pounds honeydew melon (about 1/2 medium melon), large dice 12 ounces pickling cucumbers, such as Kirby (about 3 medium), medium dice 1 tablespoon finely chopped fresh mint leaves 4 ounces feta cheese, crumbled (about 1 cup) Place the lemon zest and juice, measured pepper, and salt in a large bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it's fully incorporated. Add the melon, cucumber, and mint and toss to combine. Place the bowl in the refrigerator and chill until the flavors meld, at least 1 hour and up to 2 hours. Using a slotted spoon, transfer the salad to a serving platter, leaving any liquid in the bowl behind. Top with the feta and season with more pepper. via Latest Recipes from CHOW.com http://www.chow.com/recipes/30734-melon-and-cucumber-salad-with-feta-black-pepper-and-mint

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