1 teaspoon finely grated lemon zest (from about 1 medium lemon)
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon kosher salt
2 tablespoons olive oil
12 ounces pickling cucumbers, such as Kirby (about 3 medium), medium dice
1 tablespoon finely chopped fresh mint leaves
4 ounces feta cheese, crumbled (about 1 cup)
Instructions
Place the lemon zest and juice, measured pepper, and salt in a large bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
Add the melon, cucumber, and mint and toss to combine. Place the bowl in the refrigerator and chill until the flavors meld, at least 1 hour and up to 2 hours.
Using a slotted spoon, transfer the salad to a serving platter, leaving any liquid in the bowl behind. Top with the feta and season with more pepper.
Serving
Suggestions
4 to 6 servings
Originally Submitted
12/2/2016
0 Out of 5 from
0 reviews
You can add this Cucumber Salad recipe to your own private DesktopCookbook.