In large bowl, combine honeydew melon, cucumber, jalapeño slices, olive oil and juice squeezed from one lime. Stir together to combine. Sprinkle with salt to taste.
Cover and refrigerate for one hour. Right before serving, pour off any extra liquids and stir in the feta cheese crumbles.
* Use Mandolin or vegetable peeler to get thinly shaved slices of jalapeño or you can finely dice.
Spicy Melon Cucumber Salad Recipe: https://whatscookingamerica.net/salad/spicymeloncucumbersalad.htm