Enjoy the vibrant sweet & savory combination of cantaloupe melon, zucchini, Greek feta and baby mint leaves with this is easy yet impressive melon & zucchini carpaccio.
Slice the zucchini lengthwise with the help of a peeler. You can choose to remove the seeds or keep them according to your taste. Arrange on a plate and set aside.
Remove all the cantaloupe seeds and peel, then with the help of a peeler cut into thin slices.
Divide the melon and zucchini slices in two serving plates, and decorate with crumbled feta, baby mint leaves, and a glug of Extra-virgin olive oil. Season with freshly cracked sea salt and pepper and serve immediately.