I was surfing around for interesting salad ideas for our Memorial Day cookout, and this one caught my eye on Chowhound.  It seemed like a pretty nifty one, and I really liked it.  Very refreshing and easy.  Plus I love anything that includes cucumber and mint, so there you go.  I would definitely repeat this with any number of grilled main dishes for a nice summer side salad.

• 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)

Place the lemon zest and juice, measured pepper, and salt in a large bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.

Add the melon, cucumber, and mint and toss to combine. Place the bowl in the refrigerator and chill until the flavors meld, at least 1 hour and up to 2 hours.

Using a slotted spoon, transfer the salad to a serving platter, leaving any liquid in the bowl behind. Top with the feta and season with more pepper.