Cucumber Salad Recipe

• 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
• 2 pounds honeydew melon (about 1/2 medium melon), large dice
• 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)

1. Place the lemon zest and juice, measured pepper, and salt in a large bowl and whisk to combine.
2. While whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
3. Add the melon, cucumber, and mint and toss to combine.
4. Place the bowl in the refrigerator and chill until the flavors meld, at least 1 hour and up to 2 hours.
5. Using a slotted spoon, transfer the salad to a serving platter, leaving any liquid in the bowl behind.
6. Top with the feta and season with more pepper.

lemon zest, freshly squeezed lemon juice, freshly ground black pepper, kosher salt, olive oil, honeydew, cucumbers, mint leaves, feta cheese

Taken from www.chowhound.com/recipes/melon-and-cucumber-salad-with-feta-black-pepper-and-mint-30734 (may not work)