Shaved Cucumber and Honeydew Greek Salad
Greek

Shaved Cucumber and Honeydew Greek Salad

Make this monochromatic salad for your next summer outing.

By Chef Laura Bonicelli

cucumberhoneydew

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)

Calories194
Total Fat14g
Cholesterol11mg
Sodium171mg
Total Carbohydrates17g
Dietary Fiber2g
Sugars15g
Protein3g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 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. 2

    Using a mandoline, cut the honeydew flesh crosswise into ribbons.

  3. 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