Honeydew & Cucumber Salad with Buffalo Feta

How can you not love this time of the year. It’s time for bright, zingy flavours.

This recipe is very refreshing and should be served cold. The sweetness of the melon with the cool cucumbers is a match made in heaven. We like to pair it with our creamy Marinated Buffalo Feta to deliver the salty kick this salad cries for.

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INGREDIENTS

FOR THE SALAD

• 1 Bunch fresh Arugola, or can be substituted with wild rocket
• ½ Honeydew Melon, ripe
• 1 Cucumber
• ¼ Bunch Fresh Mint
• ¼ Bunch Fresh Dill
• ¼ Red Onion

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FOR THE DRESSING

• ¼ Cup Extra Virgin Olive Oil
• 1 Fresh Lemon, juiced
• 1 Tbsp Raw Honey
• 1 Pinch Sea Salt

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TO FINISH

• 1 Jar Vannella Cheese Marinated Buffalo Feta

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1. Prepare the cucumber by peeling into thin long ribbons.
2. Remove the skin and seeds from the honeydew melon and slice thinly.
3. Peel and very finely dice the red onion. Keep these salad ingredients cold while you work on the dressing.
4. To make the dressing, place the ingredients in a mixing bowl and whisk well to emulsify.
5. Before serving, gently dress the salad ingredients along with half of the herbs.
6. Plate it up, picking the remaining herbs for on top and finishing with pieces of buffalo feta.

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