4 cups diced sun jewel melon, peeled and seeded
2 cups diced cucumber, peeled and seeded
Salt to taste
1 teaspoon lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
1 to 2 tablespoons chopped fresh mint
1 ounce feta cheese, crumbled
¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste)
2 tablespoons extra virgin olive oil
Combine all of the ingredients and toss lightly. Best eaten the day of!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.