Rockmelon and honeydew melon give this Greek salad a fresh twist.
Cut each melon in half lengthways to form 2 wedges. Peel and discard skin and seeds. Cut into 1cm slices. Place in a large bowl.
Add tomato, cucumber, onion, olives, oregano and basil. Toss to combine. Arrange on a serving plate.
Whisk oil and vinegar together in a small jug. Season with salt and pepper. Top salad with fetta and drizzle with dressing. Serve (see note).
Make it a meal: Toss diced lamb with chopped fresh oregano, crushed garlic and extra virgin olive oil. Thread onto metal or pre-soaked bamboo skewers with pieces of lemon. Chargrill, turning, for 8 minutes for medium, or until cooked to your liking. Serve skewers with salad.