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    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.

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    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
    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
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        Bonicelli Cooking Club
        Cucumber HoneyDew Salad
        Cucumber HoneyDew Salad
        Ricotta Pignoli Tart
        Sourdough Starter Feeding Steps
        Shrimp or Fish in Crazy Water