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Honeydew Cucumber Salad

Honeydew Cucucmber Salad

Crisp and refreshing, this delicate, monochromatic salad is simply delightful. Serve as part of a salad course, in small cups as an appetizer, or as a salsa over mild white fish such as tilapia.  

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  • 1 ripe honeydew
  • 1 English cucumber
  • Lemon juice
  • Mild oil
  • Salt and pepper
  • Fresh mint Feta cheese (optional)


1. Start with one ripe honey-dew melon and a firm English cucumber (or four small Persian cucumbers). Dice both into equal-sized cubes and mix. 

2. Dress lightly with a mild oil, fresh lemon juice, salt, pepper, and plenty of thinly sliced mint, all to taste. 

3. If serving with a dairy meal, add some crumbled feta just before serving, and cut down a bit on the salt to make up for the salty cheese.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW

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