Cucumber-Honeydew Salad with Feta
From Better Homes & Gardens
A medley of cucumbers, honeydew melon, and red onions is bathed in a lemony vinaigrette, then topped with crumbles of tangy feta cheese.
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon poppy seed (optional)
1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
1/3 cup finely chopped red onion, briefly rinsed
3 tablespoons chopped fresh dill weed
4 ounces feta cheese, crumbled (1 cup)
In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
From the Test Kitchen
Cover; chill up to 8 hours. Let stand 20 minutes before serving.