1/2 small summer melon of choice, seeds removed and cut into large chunks
1/3 cup feta, crumbled
1 small lime, cut in half
Fresh mint, chiffonade
Freshly ground black pepper
In two individual bowls or salad plates, divide and layer the figs and melon. Sprinkle with feta. Squeeze the lime juice over the bowls and drizzle with some extra virgin olive oil. Finish with fresh mint, some sea salt, and freshly ground black pepper.