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!
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, 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?
What variety of melon is it?
An orange melon that’s in season and sweet.
There were more questions, but you get the idea.
What is the best variety of melon for this recipe?
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.
Melon with Oregano and Feta
- 1 small (approximately 2 pound) orange melon (I used a mini Sugar Kiss) - see notes
- approximately ½ teaspoon dried oregano
- approximately 2 teaspoons Feta cheese, crumbled
- 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).
- 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.
- Now use your hands to evenly distribute the crumbled Feta. Again, you can use more or less if desired.
- Serve! (You can make this up to an hour ahead. Simply cover the platter with plastic wrap and refrigerate.)