Melon, cucumber, and mint salad
Serves 6
| 1 | cantaloupe or other melon (about 3 pounds) |
| 4 | cucumbers |
| 1/2 | white onion, sliced paper-thin |
| 1/2 | cup fresh mint leaves, torn into pieces |
| 2 | tablespoons lemon juice, or more to taste |
| 1 | tablespoon honey |
| 2 | ounces feta cheese, crumbled |
| Salt and pepper, to taste |
1. Cut a thin slice off the top and bottom ends of the cantaloupe and stand it upright. Tracing the curve of the melon, slice off the skin in thick strips. Halve the melon, scoop out the seeds, cut the fruit into bite-size chunks, and place in a large bowl.
2. Peel the cucumbers and halve them lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices. Add them to the cantaloupe.
3. Rinse the onion slices in water to remove a bit of their bite, and add them to the cantaloupe mixture.
4. Add the mint, lemon juice, honey, feta, salt, and pepper. Toss gently. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. Cover and chill for 1 hour before serving. Adapted from "The Santa Monica Farmers' Market Cookbook" 