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. 

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

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