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!Â
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.Â
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!!!
Step by Step Instructions
Shaved Cucumber and Honeydew Greek Salad
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
Chef Laura Bonicelli
Nutrition
More Recipes
Rhubarb and Asparagus Pasta with Walnuts
By: Chef Laura Bonicelli Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese delights anyone looking for a unique Spring dish. It's light, fresh, sweet, savory, and delicious!What a combination!I’m taking a hint from Mother nature in this recipe by thinking if...
Lemon Custard Rhubarb Cake
About This RecipeBy: Chef Laura Bonicelli Lemon Custard Rhubarb Cake is a perfect dessert for a Summer Celebration. It's a delicious cross between traditional lemon bars and a rhubarb pie.About RhubarbWhere I live, lots of people have lots of rhubarb growing in their...
Spinach Ricotta Gnocchi
Serves 4Ready In: 30Good For: dinnerAbout This RecipeBy: Chef Laura Bonicelli Spinach Ricotta Gnocchi are little pillows of joy!As I say with any recipe involving ricotta, make your own! It's a delightful process and worth the time, especially for a divine recipe like...
Recent Comments