Melon and cucumber salad

For Memorial Day weekend, we enjoyed this cool and refreshing salad made from honeydew melon and cucumbers.  I was inspired to make the recipe, which I found in Better Homes and Garden magazine, because of the interesting flavor profile and mix of fresh ingredients.

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This is an easy salad to pull together.  The main ingredients are cubed honeydew melon pieces, sliced small cucumbers, chopped red onion, and crumbled feta cheese.  The dressing is made from 1 tablespoon lemon juice, mixed with 3 tablespoons extra-virgin olive oil, 1 teaspoon honey and 1/4 teaspoon poppy seeds.  The dressing is made separately and then added to the salad mixture just before serving. Use only enough dressing to lightly coat the ingredients. The feta is also reserved until just before serving the salad.

I mixed the salad ingredients and kept them refrigerated.  I added the feta, a splash of dill weed to the salad, and the dressing just before serving.

Very unusual but so very tasty and refreshing.  The honeydew melon gives this salad a wonderful flavor.  This is not a salad that can be stored for days.  This is one that needs to be fresh and eaten within a couple of hours.  Each of the ingredients contribute to a tangy, cool, crunchy or sweet taste which comes out perfectly.

If desired, grated sea salt and ground pepper could be added for additional flavor enhancement. This salad could also be served in a lettuce cup or simply on a bed of arugula or salad greens.

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