Juicy melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well in this dish.
Sprinkle melon wedges with feta and season with pepper.
For easy handling, first quarter the melon, then slice it into wedges. To peel, gently slip your knife between rind and flesh.