melon with feta, chili oil and mint


I like adding crispy chickpeas (just toss them in olive oil and bake them until crunchy) or lentils to this to make it more of a lunch.

  • 1 cantaloupe
  • 4oz salty feta
  • ½ tsp chili flakes
  • ½ C olive oil
  • 1 bunch mint
  1. Toast the chili flakes in a dry pan until fragrant
  2. Remove from the heat and add the olive oil and allow to cool (feel free to make this in larger batches because it will stay good forever on your counter)
  3. Cut the cantaloupe into slices or large chunks and lay out on a serving platter
  4. Sprinkle with the feta (or a big wedge if you want to make it more of a cheese dish)
  5. Drizzle with the chili oil
  6. Garnish with torn mint leaves and serve

This recipe is featured in the post:

strawberry disappointment