Serves 4


  • 1 large cantaloupe, seeded and rind removed
  • 5 ounces feta
  • Extra-virgin olive oil, for drizzling
  • 1 tsp. Aleppo pepper (or a mix of sweet paprika and cayenne)
  • 1/2 cup roasted salted pepitas
  • A handful of Greek basil leaves (or 2 Italian ones, thinly sliced)


    Total time: 10 minutes

    Thinly slice cantaloupe. Arrange the cantaloupe on a large platter, crumble feta over top, then drizzle with a little extra-virgin olive oil. Sprinkle with Aleppo pepper and pepitas. Scatter basil leaves on top.

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