This juicy melon salad is seasoned with fresh oregano and thyme, sumac spice and toasted sesame seeds for a bright summertime take on the Middle Eastern spice blend za'atar.
Combine 4 tablespoons oil, 1 tablespoon sesame seeds, sumac, oregano, thyme and salt in a small bowl.
Toss cucumber with the remaining 1 tablespoon oil and lime juice in a medium bowl. Arrange cantaloupe and the cucumber on a serving platter and drizzle with any liquid remaining in the bowl. Top with feta, the dressing and the remaining 1 tablespoon sesame seeds.
To make ahead: Hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.
1/2 fruit, 1/2 high-fat protein, 1 fat