Honeydew Cucumber Salad
1 Cucumber (halved crosswise, then halved lengthwise, and seeds scooped out with a spoon)
¼ small Honeydew or Cantaloupe (rind+ seeds removed)
5 ounces Feta Cheese (cut into thin slabs)
¼ cup Fresh Small Basil Leaves
¼ cup Fresh Tiny Mint Leaves
1 cup Pomegranate Seeds
½ teaspoon Fresh Cracked Black Pepper
1 teaspoon Sea Salt Flakes
½ cup Raw Pistachios (toasted/crushed)
1 teaspoon Serrano Chili (very thinly sliced)(Jalapeno is okay)
3 tablespoons Rice Wine Vinegar
1 tablespoon Fresh Lime Juice
2 tablespoons Magical Honey
2-3 tablespoons Magical Olive Oil
In a small stainless-steel mixing bowl, whisk the Magical Honey, rice wine vinegar, lime juice, Magical Olive Oil, some of the chilies and some salt and pepper. Then set aside.
Thinly slice cucumber halves and the ¼ honeydew using a mandolin.
Arrange the melon and cucumber on plates or platter, arrange feta over the melon and cucumbers on each plate.
Place a pinch of each of the fresh herbs and some of the salt and pepper in the already made vinaigrette and mix well.
Drizzle desired amount of mixed vinaigrette over each salad.
Sprinkle each salad with a little remaining fresh basil, mint, and a little salt and pepper.
Sprinkle each salad with desired amount of pomegranate seeds and pistachios and remaining chili slices and enjoy.
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi