Cantaloupe Feta Salad with Oregano

Blue-rimmed plate with sliced orange melon sprinkled with fresh and dried oregano and crumbled Feta.

5 from 2 votes

Cantaloupe Feta Salad with Oregano is a show-stopping, super easy summer dish that’s perfect to bring to or serve at a summer gathering. The interesting and delicious flavor combination will have you going back for seconds and thirds and then some!

Prep Time5

Total Time5

Course: Side Dish

Cuisine: American

Keyword: summer fruit recipes, good for summer dinner parties, cantaloupe salad

Servings:

Calories: 84kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 small (approximately 2 pound) Cantaloupe (or Sugar Kiss melon)
approximately ½ teaspoon dried oregano
approximately 2 teaspoons Feta cheese, crumbled

Instructions

Wash and dry the melon. It’s always a good idea to wash and dry the outside of a melon before you use it, whether or not you’re going to remove the skin. (The skin can carry dirt and bacteria and even getting on the knife you use should be avoided.)
Prep the melon. 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). Use a paring knife to remove the skin from each slice for a prettier presentation, which also makes the eating experience better.
Assemble. 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.
Garnish and serve. Garnish with fresh oregano if desired and serve! (You can make this up to a few hours ahead. Simply cover the platter with plastic wrap and refrigerate.)

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition