Minty Cucumber and Cantaloupe Salad

Minty Cucumber and Cantaloupe Salad

1 large ripe cantaloupe
4 medium cucumbers (or 2 large ones)
1/2 tsp. salt
8 oz feta cheese, cubed or crumbled
About a dozen medium-sized mint leaves, very finely chopped
For the Honey-Lime Dressing:
1/4 cup olive oil
2 tbsp. white wine vinegar
Juice of one lime
2 tbsp. honey
Salt and pepper to taste

Cut the cantaloupe in half and scoop out the seeds.
With a melon baller, carve out as many balls as you can get out of your cantaloupe.
Chop the cucumbers in thin, quartered slices.
Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
Place all salad dressing ingredients in a lidded jar and shake vigorously.
Pour on the salad, toss gently, and serve cold.


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