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
More Recipes
Poblano Chipotle Ketchup
Take me to the lesson... Poblano Chipotle Ketchup This spicy ketchup upgrade is a family favorite at our house when we're having turkey or veggie burgers. 1 poblano chili1 cup ketchup2 tablespoons minced chipotles in adobo sauce (about 2)1/2 teaspoon ground cumin...
Minted Peas and Mushrooms
Take me to the lesson... Minted Peas and Mushrooms I love serving Minted Peas and Mushroom as a side for a casual meal. The fresh mint is always an unexpected pleasant surprise 2 cups frozen peas1 tablespoon butter2 cups crimini mushrooms (sliced)1/4 cup green onion...
Mediterranean Baked Eggplant with a Poached Egg
Take me to the lesson... Mediterranean Baked Eggplant with a Poached Egg Baked eggplant and tomato make a perfect base for a poached or any type of cooked egg. 1 small eggplant4 ripe medium-sized tomatoes (sliced)Kosher salt and freshly ground black pepper=====4...
Recent Comments