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The Four

Michelle Cooks: Cucumber-Honeydew Salad with Feta

This savory summer dish will have your whole family excited. This is a new version of your typically salad and Michelle Dunaway cooked it up for us today on ‘the four’

Here’ the recipe:

Prep: 20 mins

Chill: 8 hrs Up to (optional)

Servings: 10

Yield: 8 cups


  • 2 tablespoons lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon poppy seed (optional)
  • 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
  • 1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
  • ⅓ cup finely chopped red onion, briefly rinsed
  • 3 tablespoons chopped fresh dill weed
  • 4 ounces feta cheese, crumbled (1 cup)


  • In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.


  • Cover; chill up to 8 hours. Let stand 20 minutes before serving.


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