Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

By: Chef Laura Bonicelli


Shaved Cucumber and Honeydew Greek Salad is a beautiful monochromatic presentation. I love setting it down on the table. People see the cucumber but usually don’t realize that it has honeydew melon, and they are pleasantly surprised at the combination.

Buy your cucumbers and melon at your favorite Farmers Market! 

Cucumber HoneyDew Salad

About The Salad

I use a mandoline to get the super-thin ribbons of cucumber and melon. The cucumber remains crunchy, and the presentation has a lot of texture. The oregano flavor is distinctive and surprisingly fresh-tasting. 

Oregano is usually cooked into a sauce or dish, but not served fresh. The tang of good Greek feta and white wine vinegar finishes off the salad with zing. The green peppercorns provide the peppery flavor we all love, while not disturbing the monochromatic palate.

If you want more recipes Join The Club!!!

Buon Appetito!

Step by Step Instructions

Shaved Cucumber and Honeydew Greek Salad

© Chef Laura Bonicelli
Make this monochromatic salad for your next summer outing.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Total Time 15 mins
Course Dinner, Lunch, MM-Blue, Salad, Starters
Cuisine Greek
Servings 4
Calories 194 kcal


  • mandoline


  • 1 cucumber
  • 1/2 honeydew melon -- seeded rind removed, and halved
  • 1/3 cup sliced green olives -- such as Castelvetrano
  • 1/4 cup sliced green onions
  • 1/3 cup feta cheese -- crumbled
  • 2 teaspoons fresh oregano leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon cracked green peppercorns
  • Malden sea salt


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

Print - members only.  Please log in or JOIN HERE!


Chef Laura Bonicelli


Calories: 194kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 3gCholesterol: 11mgSodium: 171mgPotassium: 467mgFiber: 2gSugar: 15gVitamin A: 187IUVitamin C: 31mgCalcium: 82mgIron: 1mg
Keyword cucumber, honeydew
Tried this recipe?Let us know how it was!

More Recipes

Vegetarian Chickpea Tagine

Vegetarian Chickpea Tagine

Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...

Sun-Dried Tomato Artichoke Spread

Sun-Dried Tomato Artichoke Spread

Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest