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Cantaloupe with Feta and Black Pepper

Recipe photo courtesy of Johny Miller

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.

Source: Whole Living, September 2012
Total Time Prep Servings



Cook's Notes

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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