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

Equipment

  • mandoline

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

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

Sweet Pea Ricotta Bruschetta

Sweet Pea Ricotta Bruschetta

By: Chef Laura Bonicelli Sweet Pea Ricotta Bruschetta is bright, minty, and delicious. Sweet Pea Bruschetta is a unique appetizer that will become a springtime favorite.Sweet Pea Ricotta Bruschetta!I love peas. I buy snap peas by the bushel in the spring, and they are...

Microwave Ricotta

Microwave Ricotta

By: Chef Laura Bonicelli My Microwave Ricotta recipe is a quick and easy method for having fresh and delicious homemade ricotta ready to use -  in minutes.Make my"Microwave Ricotta" for fresh ricotta in minutes!I make ricotta every other week. I have used the same...

Cream of Asparagus Soup

Cream of Asparagus Soup

By: Chef Laura Bonicelli Cream of Asparagus Soup can be served hot or cold, garnished, or not. It is always a wonderful treat in the early Spring when the young asparagus grace the Farmers Market! This recipe reserves the tips, and the soup is thick enough to let them...

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

Pin It on Pinterest