Honeydew Recipe

Prepare honeydew

Remove the rind and seeds from the honeydew melon. Cut the flesh into 1/2- to 3/4-inch cubes (about 4–5 cups). Place the cubes in a large mixing bowl.

Prepare cucumber

Peel the cucumber if the skin is thick; otherwise leave it on for color. Slice the cucumber in half lengthwise, scoop out any watery seeds with a teaspoon if present, and cut into 1/4-inch half-moons. Add to the bowl with honeydew.

Prepare mint and prosciutto

Stack the mint leaves, roll them tightly, and chiffonade (slice thin) until you have about 1/2 cup loosely packed. If using prosciutto, tear each slice into bite-sized strips. Add the mint and prosciutto to the bowl.

Add cheese and nuts

Add the crumbled feta and toasted sliced almonds to the bowl. Toss gently to combine so the melon pieces remain intact.

Dress and toss

Pour the dressing over the salad (see Dressing section). Using two large spoons, gently fold the ingredients together until evenly coated. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Transfer to a serving bowl or platter. Serve immediately at room temperature or chilled for up to 30 minutes; honeydew releases water if left too long. Garnish with a few extra mint leaves and a light drizzle of olive oil if desired.

In a small bowl or jar, combine the fresh lime juice, honey, sea salt, and freshly ground black pepper. Whisk or shake until the honey dissolves.

Slowly stream in the extra-virgin olive oil while whisking (or add oil to the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Taste the dressing and adjust: add another 1/2 tablespoon honey if you prefer sweeter, or a pinch more salt if it tastes flat. Set aside until ready to dress the salad.