Again, I love EVERY ingredient in the title of this recipe. Hope YOU will, too!! "This is a perfect storm of sweet, tangy, cool, and crunchy. If you are making this ahead, don't add the feta cheese until just before serving." And, please remember an asterisk* denotes any changes or suggestions I would make or do.......
(makes 10 servings)
2 T. freshly squeezed* lemon juice
1/4 cup EVOO (extra virgin olive oil)
1 t. honey
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains gluten*)
1/4 t. poppy seeds (optional)
1 med. honeydew melon (3&1/2-4 lb.), seeded, and cut into bite size cubes
1 Persian* or English* cucumber, unpeeled and cubed
1/3 cup finely chopped red onion, briefly rinsed (tames the sharp and raw taste)
3 T. chopped fresh dill weed
4 oz. feta, crumbled
In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, S&P, and poppy seeds, if using. Add melon, cucumber, onion, and dill weed. Toss to combine. Top with feta just before serving.
"God cares for the vulnerable." WE all need to, too!
I wish you Peace, Joy, and most of all Love,
Chef Deb
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