Shaved Cucumber and Honeydew Greek Salad
Paper-thin ribbons of cool cucumber and sweet honeydew create the most refreshing contrast to briny olives and creamy feta in this unexpected Greek salad. Fresh oregano and a bright vinaigrette tie it all together into something that feels both familiar and completely new.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
15 min
Servings
4 servings
Ingredients
- 1 cucumber
- 1/2 honeydew melon -- seeded (rind removed, and halved)
- 1/3 cupsliced green olives -- such as Castelvetrano
- 1/4 cupsliced green onions
- 1/3 cupfeta cheese -- crumbled
- 2 teaspoonsfresh oregano leaves
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonswhite wine vinegar
- 1/2 teaspooncracked green peppercorns
- Malden sea salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Shave cucumbers, lengthwise, using a vegetable peeler. Stop when you reach the seeds. Throw away the center. You should have about 3 cups of strips.
- 2
Using a mandoline, cut the honeydew flesh crosswise into ribbons.
- 3
Arrange the cucumbers, melon, and olives on a platter. Sprinkle with green onions, feta, and oregano. Drizzle with oil and vinegar. Sprinkle with green pepper and salt
Chef's Notes
Copyright: Chef Laura Bonicelli