Melon with Oregano and Feta is a show-stopping summer dish that’s perfect to bring to, or serve at a barbecue. The interesting and delicious flavor combination will have you going back for seconds and thirds and then some!
I mentioned when we made Roasted Hatch Chile Grape-Chorizo Tapas last week, that my Spanish Sister’s visit was the inspiration.
Well, this recipe is more than inspired by her, she actually gave me the specific idea.
And yes, even though it only has three ingredients, it’s indeed still a recipe.
One morning as we were slicing various fruits for breakfast, and in passing Pilar mentioned how delicious she thinks it is to sprinkle melon with oregano and Feta cheese.
Hmmm? I’d never tried that before, and it sounded super interesting. Sure, there are countless recipes that combine watermelon and Feta, but I hadn’t seen many with other melons, and never with oregano.
Of course I had questions . . .
Is this a typical Spanish dish? Nope, it’s not a Spanish dish — the idea came to her after having had a delicious melon gazpacho which included oregano, and was from a French cookbook.
Dried or fresh oregano? Dried.
What variety of melon is it? An orange melon that’s in season and sweet.
There were more questions, but you get the idea.
I used a Sugar Kiss melon, which is the sweetest melon of summer, if you ask me. You can also use cantaloupe or any other melon you like that’s sweet and in season.
After a couple of bites, I knew this was a magical combination of ingredients. The three totally different flavors and textures work exquisitely together.
The melon is juicy, soft and sweet, the oregano is earthy and aromatic with a very subtle crunch, and the Feta is a bit salty and has a bit of a bite to it.
I’ve served this pretty fruit platter of Melon with Oregano and Feta a few times in the last week! It’s a huge crowd pleaser. Nobody can get enough!
Think about it — three ingredients and five minutes! That’s all you’ll need to be a star.
I’m thinking Labor Day barbecue . . . it’s in less than a week. Summer fruits will soon be behind us, so make this while you can!
Enjoy!
A few years ago, I wrote more than 50 recipes for Savor Fresh Farms, the growers of Kiss Melons. From cocktails and pies, to salads and sushi, here is a link to all of them for entertaining or simply to enjoy anytime!
The interesting and delicious flavor combination in this dish will have you going back for seconds and thirds and then some!
- 1 small (approximately 2 pound) orange melon (I used a mini Sugar Kiss) - see notes
- approximately 1/2 teaspoon dried oregano
- approximately 2 teaspoons Feta cheese, crumbled
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Slice the melon in half and use a spoon to remove the seeds. Then cut the melon into as many thin slices as possible (about 1/2-inch thick).
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Arrange the melon slices on a serving platter and sprinkle with the oregano — use more or less if desired. I like a very thin and even sprinkling.
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Now use your hands to evenly distribute the crumbled Feta. Again, you can use more or less if desired.
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Serve! (You can make this up to an hour ahead. Simply cover the platter with plastic wrap and refrigerate.)
I think Sugar Kiss melons are the sweetest melons of summer. You can also use cantaloupe or any other melon you like that's sweet and in season.
I’ve had melon and feta before, and it’s a terrific combo. But haven’t added oregano to the mix. Neat idea! Thanks!
Hi John, I hadn’t either and I absolutely love it! It’s an interesting and unexpected blend of flavors. Hope you give it a go. :-
oh yum, I’ve never had melon and feta before but it totally sounds like something I’d LOVE!!
I would have never thought to try this! I’m not a big fan of melon, but like this, I just might love it!
What a simple and delicious idea! I can just imagine that this tastes wonderful!
Thanks, Lisa. Hope you try it.
I love this recipe but it’s making me sad. I don’t want to think about the end of melon season or the end of summer.
Hi Sondria, don’t be sad! I get it, it’s always a bummer when our summer fruits are gone, but fall is coming and with it there will be more apples, gorgeous pears, beautiful orange squash, and then citrus is right around the corner. I do hope you try this recipe while the melons are around and enjoy! 🙂
I love melon but have never had it like this – I am so intrigued – and am thinking you are right, I might not be able to keep from going back for seconds and thirds!
Yay! Enjoy it if you try it. Thanks.
Interesting! I would never have thought about combining melon, feta and oregano. But I can totally see how the flavors would work. We actually have some sliced cantaloupe and leftover feta in the fridge. I’m going to make this for lunch today! Photos look amazing, too, Valentina!
Thanks so much, David. I’m hoping it was a hit and that you all liked it. 🙂
Okay, maybe it’s bucking the system but I would still use fresh Greek oregano beyond that which you used for garnish. We have so much and it is so flavorful. The melons here in the desert have been amazing this year and we have at least another month or so to enjoy them!
I love it! Fresh oregano it is. Kiss melons are grown in Arizona (Yuma) so you’ll have them till the last minute. 🙂
… and the organo (unexpectedly) brings it deliciously home. GREG
You’re a culinary poet, my friend. Really. 🙂 I love it.