Welcome to #BBQWeek!

We’ve been cooking out for weeks already – as soon as it got warm enough to sit out, we fired up the grill and set up the deck – and I’ve been loving it. For me, the warm weather is always synonymous with fresh ingredients so I knew I had to start this week with something fresh and bright.

This salad is perfect for summer. It’s quick and make-ahead friendly. The produce is readily available all summer and the dressing is simple pantry staples.

It’s a great dish to bring to a cookout for lunch or dinner – but it’s also a great option for brunch!

Jump to:

• Ingredients
• Directions
• More #BBQWeek Recipes
• Recipe

Ingredients

• 2 Tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon honey
• 1/4 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 3-lb. honeydew melon, cut into bite-sized chunks
• 1 cucumber, cubed
• 1/4 cup diced red onion
• 2 Tablespoons fresh dill, chopped
• 4 oz. crumbled feta cheese

Want to pick the best melon? The trick is to make sure it’s heavy for it’s size. If it feels a bit heavier than you’d expect when you pick it up, it will be nice and sweet! If it feels light, pick another.

Directions

• In a bowl, whisk together the lemon juice, olive oil, honey, poppy seeds, salt and pepper.
• Add melon, cucumber, onion, and dill and toss to combine.
• Top with feta immediately before serving.

I prefer this salad cold, so I’ll make it a few hours ahead and just add the cheese when ready to serve. You can make it up to a day ahead and it’ll be good to go!

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen’s Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene’s Recipe Journal
• Creamy Pea Salad with Bacon by House of Nash Eats
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate’s Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
• Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise
• The Best Grilled BBQ Pork Ribs by Daily Dish Recipes

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Recipe

Honeydew Cucumber Salad

Yield: 8-10 Servings

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• 2 Tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon honey
• 1/4 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 3-lb. honeydew melon, cut into bite-sized chunks
• 1 cucumber, cubed
• 1/4 cup diced red onion
• 2 Tablespoons fresh dill, chopped
• 4 oz. crumbled feta cheese

Instructions

1. In a bowl, whisk together the lemon juice, olive oil, honey, poppy seeds, salt and pepper.
2. Add melon, cucumber, onion, and dill and toss to combine.
3. Top with feta immediately before serving.

Notes

Adapted from Better Homes and Gardens