Under 30 Minutes

Cantaloupe with Feta and Black Pepper

Musky melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well here.

  • Prep:
  • Total Time:
  • Servings: 4
Cantaloupe with Feta and Black Pepper

Photography: Johny Miller

Source: Whole Living, September 2012


  • 1/2 cantaloupe, cut into wedges
  • 1/4 cup crumbled feta
  • Freshly ground black pepper


  1. Sprinkle melon wedges with feta and season with pepper.

Cook's Notes

Kinder Cut
For easy handling, first quarter the melon, then slice it into wedges. To peel, gently slip your knife between rind and flesh.


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