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
Waldorf Salad with Chicken
Take me to the lesson... Waldorf Salad with Chicken Waldorf salad usually has mayonnaise. This lighter version brings out the flavors of the ingredients instead of masking them 4 cups mixed greens1 cup shredded chicken breast1/2 cup halved grapes1/2 cup sliced...
Moroccan Chickpea Stew
Take me to the lesson... Moroccan Chickpea Stew Moroccan Chickpea Stew is a hearty vegetarian dish that will fill your kitchen with a comforting spicy aroma. 1 tablespoon extra-virgin olive oil1 large yellow onion (chopped)2 cloves garlic (minced)1/2 teaspoon Kosher...
Black Bean Burritos
Take me to the lesson... Black Bean Burritos One of these burritos is perfect for me, but my husband can easily eat two and sometimes three. 4 large eggsKosher salt (to taste)1/3 cup ricotta cheese1 tablespoon canola oil=====1/3 cup shopped tomato1 15-ounce can black...
Recent Comments