• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Spring & Summer Favorites » Melon with Oregano and Feta

    Melon with Oregano and Feta

    Aug 28, 2018 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!Close up of sliced Sugar Kiss melon with Feta and Oregano.

    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, in passing Pilar mentioned how delicious she thinks it is to sprinkle melon with oregano and Feta cheese.

    Square image of sliced Sugar Kiss melon in a circular pattern with fresh oregano on blue-rimmed platter.

    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.Large slices of Sugar Kiss Melons on dark wooden background.

    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.

    Blue-rimmed plate with sliced ornage melon, sprinkled with Feta and a sprig of fresh oregano.

    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.

    Enjoy!

    Square image of sliced Sugar Kiss melon in a circular pattern with fresh oregano on blue-rimmed platter.

    Melon with Oregano and Feta

    Valentina K. Wein
    The interesting and delicious flavor combination in this dish will have you going back for seconds and thirds and then some!
    5 from 5 votes
    Print
    Prep Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 64 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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 ½-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.)

    Notes

    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.
    Keywords summer fruit recipes, good for summer dinner parties
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    More Spring & Summer Favorites

    • Very big stuffed artichoke that's golden on top, on a black background.
      Ultimate Stuffed Artichoke Recipe
    • Hatch Chile Salsa with Fresh peaches in a terra cotta bowl on an orange stirped cloth with fresh raw Hatch chiles.
      Hatch Chile Salsa with Fresh Peaches
    • Cream-colored ceramic bowl filled to the top with Peach Caprese Salad with drops of balsamic glaze and fresh sun flowers behind it.
      Peach Caprese Salad
    • Composed Peach Avocado with Zucchini on a white plate with a yellow daisy behind it.
      Peach Avocado Salad with Zucchini

    Reader Interactions

    Comments

    1. John / Kitchen Riffs

      August 29, 2018 at 8:28 am

      I've had melon and feta before, and it's a terrific combo. But haven't added oregano to the mix. Neat idea! Thanks!

      Reply
      • valentina

        August 29, 2018 at 3:18 pm

        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. :-

        Reply
    2. Chris Collins

      August 29, 2018 at 2:23 pm

      oh yum, I've never had melon and feta before but it totally sounds like something I'd LOVE!!

      Reply
    3. Lauren Vavala @ DeliciousLittleBites

      August 29, 2018 at 3:07 pm

      I would have never thought to try this! I'm not a big fan of melon, but like this, I just might love it!

      Reply
    4. Lisa Bryan

      August 29, 2018 at 5:38 pm

      What a simple and delicious idea! I can just imagine that this tastes wonderful!

      Reply
      • valentina

        August 30, 2018 at 8:17 pm

        Thanks, Lisa. Hope you try it.

        Reply
    5. Sondria

      August 29, 2018 at 6:57 pm

      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.

      Reply
      • valentina

        August 30, 2018 at 8:20 pm

        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! 🙂

        Reply
    6. Shashi at SavorySpin

      August 29, 2018 at 7:01 pm

      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!

      Reply
      • valentina

        August 30, 2018 at 8:20 pm

        Yay! Enjoy it if you try it. Thanks.

        Reply
    7. David @ Spiced

      August 30, 2018 at 4:42 am

      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!

      Reply
      • valentina

        August 30, 2018 at 8:21 pm

        Thanks so much, David. I'm hoping it was a hit and that you all liked it. 🙂

        Reply
    8. David

      August 30, 2018 at 6:58 am

      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!

      Reply
      • valentina

        August 30, 2018 at 8:25 pm

        I love it! Fresh oregano it is. Kiss melons are grown in Arizona (Yuma) so you'll have them till the last minute. 🙂

        Reply
    9. sippitysup

      August 30, 2018 at 4:55 pm

      ... and the organo (unexpectedly) brings it deliciously home. GREG

      Reply
      • valentina

        August 30, 2018 at 8:25 pm

        You're a culinary poet, my friend. Really. 🙂 I love it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved