Ingredients: 1 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 Directions: 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.
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