• Start by preparing the cantaloupe melon. Cut it in half, remove the seeds, and then cut it into wedges. Remove the rib from each wedge and thinly slice the melon. Place the slices in a large mixing bowl.
• If you prefer a smoother texture for the cucumber, use a peeler to make strips. Optionally, you can remove the seedy center to avoid excess moisture. Add the cucumber strips to the mixing bowl with the cantaloupe.
• Finely slice the red onion and breakfast radishes. Add them to the bowl with the melon and cucumber.
• Chop the mint leaves and sprinkle them over the salad along with the chili flakes for a hint of spice.
• Crumble the feta cheese over the salad, distributing it evenly to add a creamy and savory element.
• In a separate small bowl, whisk together the white wine vinegar and extra virgin olive oil to create the dressing.
• Drizzle the dressing over the salad mixture in the large bowl. Gently toss everything together to ensure the flavors are well combined.
• Season the salad with salt and pepper to your liking, keeping in mind that feta can be quite salty.
• Once the salad is thoroughly mixed and seasoned, transfer it to a serving dish.
• You can serve the Cantaloupe Feta Salad immediately or refrigerate it for a short while to let the flavors meld further.

Enjoy this refreshing and flavorful salad as a light meal or as a refreshing side dish during warm days!