This seasonal combination of cantaloupe melon, cucumber, feta cheese, red onion and fresh mint creates a refreshing summer side dish. A squeeze of fresh lime and hint of honey add sweet and savory notes. It’s easy to prepare and so delicious.

Makes 4 servings

Ingredients:

For Honey Lime Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lime juice (about 2 limes) 
• 3 tablespoons honey
•  2 tablespoons of fresh mint leaves chiffonade
• 1/2 teaspoon salt

For the Salad

• 2 -1/2 cups cantaloupe, peeled, seeds removed, cut into 3/4 to 1-inch chunks 
• 1 large cucumber, sliced into half-moons 
• 4 oz. feta cheese, cut into 1/2-inch cubes
• 1/4 cup thinly sliced red onion
• Salt and pepper, to taste
• Springs of mint for garnish

Directions:

1. For the dressing, add the olive oil, lime juice, honey, mint and salt to a small bowl.  Whisk to thoroughly combine. 
2. Prepare as directed the cantaloupe, cucumber, feta and red onion and add them to a large serving bowl. Pour dressing over the salad ingredients.  Gently mix cantaloupe, cucumber, feta and red onion with dressing to coat thoroughly.  Season with salt and pepper to taste.  Serve garnished with springs of mint. 

Tips:

• Make Ahead: Chop the melon and cucumber and store it in an airtight container in the refrigerator. Toss the melon and cucumbers with the other ingredients when ready to serve.  Salad can be chilled for 30 minutes before serving.
• How to Chiffonade Mint Leaves: Wash and thoroughly dry the leaves. Stack several leaves flat on top of each other.  Roll the stack tightly into a cylinder from the longest edge.  With a sharp knife, slice across the roll perpendicularly to create thin strips.  Gently fluff strips and separate with your fingers.

Recipe developed, tested and photographed by Diane Sokolofski