This salad needs a fancy name. Whatever shall we call it? The name should evoke the way it is neither one thing nor another, but a melding of many. Half fruit, half vegetable, half sweet, half savory. All the halves make a larger whole.
Super ripe melons don’t hold their shape as well, so choose one that’s sweet and ripe, but not falling apart. If you get a young one that’s not quite as sweet as you would like, the honey really makes up the difference.
Slice the melon into bite-sized chunks, removing skin and seeds. Place in a serving bowl.
Slice the fennel bulb into this crescents, and chop the green stem into tiny coins, and add to the bowl.
Peel the cucumber, then quarter it and slice the quarters into pieces and add to the bowl.
Chop the herbs finely, discarding the thicker stems. Into the bowl with them!
Add the crumbled feta and the pine nuts. Toss and add salt and olive oil; toss again.
Drizzle honey over the top, if desired.
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