Cantaloupe Feta Salad with Oregano
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!
I’ve mentioned my Spanish sister, Pilar, many times on Cooking On The Weekends, as she, her family, and my time in Spain have inspired a good number of my recipes.
Well, this recipe is more than inspired by her, she actually gave me the specific idea for this composed salad.
One morning as we were slicing various fruits for breakfast, in passing Pilar mentioned how delicious she thinks it is to sprinkle orange melon with oregano and Feta cheese. (While watermelon and Feta are a well-known combination, the sweet cantaloupe, savory Feta, and aromatic oregano in this salad create a unique and equally delicious flavor pairing.)
After a couple of bites, I knew this was a magical combination of ingredients.
It’s not a Spanish dish – the idea came to Pilar after having had a delicious melon gazpacho which included oregano, which was from a French cookbook.
Why You Should Make This
- It takes only about five minutes to prepare, and you can make it ahead!
- There are only three ingredients. (Could this be any easier!?)
- It works as an appetizer, side dish and it’s definitely sweet enough for dessert.
- I serve it as a side with whatever else I’m serving just about every time I have people over during the summer, and everyone absolutely loves it – the plate is always left empty.
Ingredient Notes
- Cantaloupe – A sweet summer cantaloupe is perfect for this recipe. Choose melons that are heavy for their size. They should be firm all over, except near the stem end, where it’s okay if there’s a little bit of give when gently pressed with your thumb. Substitutions: My other favorite orange melon is Sugar Kiss, which is the sweetest variety, in my humble opinion. 😉 You can also try this recipe with whatever your favorite melon variety is – including honeydew or watermelon.
- oregano – Using dried oregano adds a layer of an almost crispy texture that is undeniably lovely with the juicy melon. Finely chopped fresh oregano (use about double the listed amount). I use fresh oregano sprigs to garnish even when I use the dried one. Substitutions: Rosemary, thyme, mint. Be sure that if you use fresh rosemary, that it’s chopped very finely, and keep in mind that has a slightly stronger flavor than oregano – a little goes a long way.
- Feta cheese – The Feta will be crumbled and sprinkled over the melon and oregano. To save time, you can purchase it already crumbled, but a block of Feta sold in brine is best. The reason it’s paired with melon so often is because of how amazing the salty feta flavor is in combination with the juicy sweetness of the fruit. Substitutions: My first choice for a substitution is Cotija, and if you’d like to experiment a little, goat or blue cheese would also be delicious.
How to Make This Cantaloupe Feta Salad
– 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/rind.
– 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.
– 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 with fresh oregano if desired and serve!
Variations
- Using other melons. As I mentioned in the Ingredient Notes above, you can try this recipe with all sorts of summer melons.
- Adding citrus juice. Try it with a drizzle of fresh lime or lemon juice over the melon – it adds a tangy bright flavor.
- Vegan? Just skip the Feta.
Can you make it ahead?
You can make this up to a few hours ahead. Simply cover the platter with plastic wrap and refrigerate until you’re ready to serve.
Serving Suggestions
There’s not really much I can think of that this wouldn’t be delicious with.
For smallish summer dinner parties (about 6 to 8), I serve this alongside fresh summer tomatoes with Crispy Salmon Bites, which I spoon over a plate of Macadamia Nut Hummus, and a Grilled Lettuce Salad with Avocado. If I don’t serve that particular salad, I add sliced avocado to the salmon dish.
More Must-Try Summer Melon Recipes
I hope you love this quick, easy, and IMPRESSIVE summer Cantaloupe Feta Salad with Oregano as much as everyone I’ve served it to does!
Cantaloupe Feta Salad with Oregano
#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-3-33); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-3-50); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-3-66); }linearGradient#wprm-recipe-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-66 stop { stop-color: #343434; }
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
Nutrition
The post Cantaloupe Feta Salad with Oregano appeared first on Cooking On The Weekends.
