- 1 English cucumber, peeled and diced
- 1 cup (1/4 whole) honeydew, finely diced
- Kosher salt
- 2 cups Greek yogurt
- 1/4 red onion, thinly sliced
- 1 jalapeno, seeded and finely minced
Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.